Clear Corn Syrup: also called light corn syrup.Brown Sugar: dark brown sugar, also called old-fashioned.Butter: salted, temperature doesn’t matter.Baking Powder: use fresh or recently opened baking powder if possible.Flour: any flour mentioned to make this recipe is all-purpose white flour.Large Egg: all of our recipes on Baked use large eggs.Vanilla: any vanilla extract, paste, or powder you have will work.Sugar: use granulated white sugar for this recipe.Measuring cups and spoons or a digital kitchen scale.6 cavity donut tin, preferably non-stick.
Maple donut cake full#
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions. It’s super easy to make and is a legit delicious topping for the cakey vanilla base. The maple glaze is essentially a simple butterscotch sauce with maple extract instead of vanilla. Baked donuts are best eaten fresh and don’t keep well more than one day. It’s better to make one batch of six at a time. You need a six cavity donut pan to make this recipe, which you can easily find online.
These are different, with a dense, cakey crumb, but they are still delicious. Maple glazed donuts are a staple at the ubiquitous coffee shop, however, I must say, these baked donuts come pretty darn close!ĭon’t expect the pillowy doughy texture of a classic fried donut. I have fond memories of hot chocolate and Timbits (donut holes) in the backseat of my parents car on our way to the ski hill in the winter. Making a stop at Tim Hortons for coffee and donuts is something most Canadians will identify with. Oven-baked, these have a different texture than the coffee shop but no deep fryer required! Maple glazed donuts are a classic Canadian treat.
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