Cinnamon Sugar Donut Cake

We Tried This Cinnamon Donut Cake, And It Was Delicious

Category, Cooking MethodTags, , , DifficultyBeginner
Yields10 ServingsPrep Time20 minsCook Time30 mins
Yields10 ServingsPrep Time20 minsCook Time30 mins

Love cinnamon sugar donuts, or cinnamon sugar anything? Then this recipe is perfect for you. This bite-sized cake can be eaten straight from the baking tray, with the warm taste of cinnamon and just the slightest zing of orange in every bite. We love pairing this with a good cup of tea or coffee.

The recipe calls for unsweetened apple sauce – which you can substitute with apple puree (even the kinds that come as baby food), and unflavoured olive oil in place of butter. Cinnamon and nutmeg give it a slightly spiced flavour, while the sprinkling of brown sugar on top is just perfection. Let’s get to it.


 270 all purpose flour
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 tsp ground cinnamon
 ½ tsp ground nutmeg
 3 eggs
 120 ml mild flavoured extra virgin olive oil
 1 tsp vanilla extract
 240 g unsweetened applesauce
 85 g honey
 120 ml whole milk
 1 tbsp orange zest, finely grated
 190 g light brown sugar
Cinnamon-Sugar Topping
  cup cane sugar
 1 tsp ground cinnamon
 3 tbsp butter, melted



Preheat the oven to 180°C. Grease a 13 by 9-inch rectangular pan with butter, line the bottom and sides of the pan with baking paper.


Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and sift.

baking items eggs honey sugar


In another large bowl, whisk the eggs, oil, vanilla, applesauce, honey, milk, zest and brown sugar until smooth.


Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.


Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28 to 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.


Remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Invert the cake, peel off the parchment paper, and cool on a wire rack.


For topping: Mix the sugar and cinnamon in a small bowl. With a large, sharp knife, cut the cake into cubes. Brush or spoon the melted butter on top of each cake square. Let it soak into the cake a little before sprinkling on the cinnamon-sugar mix. (If the cake is still warm, the sugar will dissolve.)

This recipe uses Kitchen Machines

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