First Grade…the start of the school projects. They can be fun…they can be challenging…or a combination of both. The Princess has been busy exploring families and heritage, and the unique traditions that each brings to our lives. After sharing with the class, everyone picked a new tradition to try…The Princess found this one most interesting. The challenge…do we make a cake that tastes like a doughnut or make a doughnut that looks like a cake?
Because doughnuts are not my favorite and I like to eat cake, I decided the cake option was the way to go and this King Arthur baked doughnut recipe was the best way to do it!
4 tablespoons (57g) butter
1/4 cup (50g) vegetable oil
1/2 cup (99g) granulated sugar
1/3 cup (71g) brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground Nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups (319g) All-Purpose flour
1 cup (227g) milk
Preheat the oven to 425°F. Lightly grease a standard muffin tin or doughnut pan with non-stick vegetable oil spray; this will ensure that they peel off the muffins or doughnuts nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the doughnuts for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center doughnuts comes out clean.
I haven’t baked for a while, life got busy all of a sudden. I found myself in the commissary cookie aisle, reaching for a package of baked goods, and realized, I had become the Mom who buys cookies, instead of makinghomemadegoodness.This made me sad, and motivated me to break out my baking gear and get busy. Seriously, there are few things in life that are truly relaxing for me…baking is one of them. This sweet bread is always a hit and perfect for lunchbox treats!
Cranberry Sweet Bread
1/3cupplain greek yogurt or Sour Cream
3mediumbananas,overripe, mashed with fork
Preheat oven to 350°F. Grease or spray with non-stick cooking spray a 9 x 5 inch loaf pan.
In a large bowl, with the mixer set on medium, cream the butter with the sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, cinnamon, greek yogurt. and bananas. Beat on low speed to combine.
In medium bowl, combine flour, baking soda and salt.
Add dry ingredients to the banana mixture, beating on medium speed for one minute. Scrape down bowl as needed. Fold in cranberries until well distributed.
Spread into prepared pan. Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. I used mini loaf pans for extra cuteness
Allow to cool for 10 minutes on a wire rack. Remove from the pan and cool completely on the wire rack.