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baked peach donut recipes

Peach Crumb Baked Donuts

A delicious baked donut with sweet layers of crumb topping, fresh peaches, and a dusting of powdered sugar. Serve these for breakfast or brunch. They make a delightful dessert or snack, too.
Prep Time 20 mins
Cook Time 10 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 donuts
Calories 243 kcal

Ingredients
  

Ingredients For the donut batter

  • 3 Tablespoons unsalted butter
  • ¾ cup sour cream
  • cup granulated sugar
  • 2 large egg
  • 2 teaspoon vanilla extract
  • 1⅔ cup all-purpose flour
  • teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • Pinch salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ pound peach pitted and diced small (about 1 large peach)

Ingredients for the crumb topping:

  • 4 Tablespoons brown sugar
  • 2 Tablespoon granulated sugar
  • 2 teaspoon cinnamon
  • cup all-purpose flour
  • 4 Tablespoons unsalted butter cold and cubed
  • Powdered sugar for dusting

Instructions
 

Make the Donut Batter

  • Preheat your oven to 350 degrees F. Grease two 6-welled donut pans. Set aside.
  • In a large microwave-safe bowl, melt the butter.
  • Whisk in the sour cream, sugar, egg, and vanilla until well-combined.
  • In a separate bowl, whisk together dry ingredients – flour, cinnamon, salt, cream of tartar, baking soda, and baking powder.
  • Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix as that makes, the donuts tough.
  • Spoon the batter into the donut pans. Alternatively, pipe the batter in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each segment about 2/3 of the way full,

Make the crumb topping.

  • In a small bowl, whisk together sugars, cinnamon, and flour.
  • Cut the cold butter into the flour mixture with a fork, pastry cutter, or use your fingertips. You are finished when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.

Assemble the donuts.

  • Arrange the diced peaches evenly over the batter in each donut cavity, making sure to press them lightly to adhere.
  • Distribute the crumb topping evenly over the peach donut batter, pressing to adhere. Make sure you press it down so it doesn’t fall off during baking.
  • Bake donuts for 10-11 minutes, until lightly browned on the edges and tops (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet.
  • Dust the tops of each donut with a light coating of powdered sugar. Serve warm or at room temperature.

Notes

Donuts are best eaten the same day, although they will keep for up to two days, covered tightly and stored in the fridge. Just microwave for a few seconds to re-warm

Nutrition

Calories: 243kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 153mgPotassium: 177mgFiber: 1gSugar: 14gVitamin A: 402IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword donut, doughnut, peach
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