cherry doughnutsdoughnut-collagecherry-doughnuts-2

This morning before we got up, talking ourselves into starting the day, Tim suggested baked goods. “Cake?” he started. No, we’d just had banana cake. “Muffins?” No, I made him streusel-topped blueberry muffins on Saturday, the one thing he wanted (not cake, not ice cream) as his birthday treat. (We loved those muffins, and we wanted more of those muffins, but how could we give them a new twist?)

“What about doughnuts?” I asked him. That blueberry-buckle-turned-muffin recipe is truly a standout, altogether worthy of the birthday remake it received, so surely it could be doughnuts, too. We’d loved it last summer after blueberry-picking, and we’d loved it this past weekend on the road (right down to the last one we’d packed and saved for Sunday afternoon, eating it with our hands after church). I don’t know what it is about this recipe—The fluffy interior of the crumb, the crumbly topping so decadent and sweet, the bright bursts of blueberry mixed into each bite—but it’s officially my favorite blueberry-buckle/muffin/now-doughnut recipe ever, ever, ever. It puts all those box mixes I used to love (hello, earliest baking education!) to shame. Cake-like and soft, sturdy enough to hold in your hand, bursting with, in this case, chunks of cherries that stain the dough and add just the right pucker-producing tart effect—they’re something special.

So while last Saturday I poured the batter into muffin cups and shared them with Tim on the road, today he poured it into a doughnut pan, sans streusel, with chopped frozen cherries instead of blueberries, while I took a shower and read I Samuel and gave thanks for him in my heart. After they’d baked, we mixed 1/4 to 1/3 cup sorghum syrup, 3 tablespoons cocoa powder and a little lemon juice to create a very optional chocolate-esque icing that added just the right sweet finishing touch.

Baked Cherry (Einkorn) Cake Doughnuts
Recipe adapted from this one, which could also make 12 (amazing! addictive!) muffins, if not a buckle or a bunch of doughnuts
Makes 6 huge or 8 normal doughnuts*

To adapt recipe: Use chopped cherries instead of blueberries, skip the streusel topping and divide the mixture amongst doughnut pan instead of pouring it into a pan.

What if you want it to be gluten-free? We haven’t made this recipe without gluten, but our best guess would be to try an all-purpose gluten-free flour instead of einkorn. If you do this, let us know how it goes!

*We made six very large doughnuts with a little extra batter baked in a ramekin, but for more traditional-sized doughnuts, you’d probably want to divide this batter amongst eight doughnuts total.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 17 Comments

  1. felicia | Dish by Dish

    So pretty! and looks delicious. I haven’t made cake doughnuts in months, probably time to blow off the dust gathered on my doughnut mold! Wish it was blueberry season again here in BA. will have to wait a few months before the berries come back in the spring!


  3. Pingback: honey&salt | “Now I know what heaven tastes like” + berry-glazed doughnuts (gluten-free)

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