Recipes Spiced Cake Doughnuts 1 Review Lauren Groveman often shakes the warm doughnuts in a plastic bag filled with cinnamon sugar or a combination of unsweetened cocoa powder and granulated sugar.Plus: More Dessert Recipes and Tips More Doughnut Recipes By Lauren Groveman Lauren Groveman Lauren Groveman is a highly respected cooking and baking instructor, award-winning radio and television personality, and author of two cookbooks. Lauren is best known for hosting the PBS series Home Cooking with Lauren Groveman and her appearances on MSNBC, CBS This Morning, NBC's Today, HGTV, and others. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Spiced Cake Doughnuts. Photo: © James Baigrie Active Time: 40 mins Total Time: 3 hrs Yield: MAKES ABOUT 2 1/2 DOZEN DOUGHNUTS Ingredients 3 cups sifted all-purpose flour, plus more for dusting 1 cup unsifted cake flour 1 tablespoon baking powder 1 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 3/4 cup sugar 3 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 cup sour cream, at room temperature 1/4 cup plus 1 tablespoon solid vegetable shortening, melted 1/4 cup milk Vegetable oil, for deep frying Dark Chocolate Glaze or Vanilla Glaze Chopped nuts, toasted coconut and sprinkles, for decorating (optional) Directions In a bowl, whisk both flours with the baking powder, salt, baking soda, cinnamon and nutmeg. In a large bowl, beat the sugar with the eggs until pale and thick. Beat in the vanilla. In another large bowl, whisk the sour cream with the shortening and the milk. Beat the sour cream mixture into the eggs in 2 batches, alternating with the dry ingredients. Cover the bowl loosely with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. In a large, heavy skillet, heat 4 inches of vegetable oil to 370°. Line a rack with several paper towels. Meanwhile, turn the dough out onto a floured surface. Roll out the dough 1/2 inch thick. Using a 2 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible. Reroll the scraps once to cut out more doughnuts. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. The finished doughnuts can be made up to 4 hours ahead. Rate it Print