Coffee Cake Donuts with Vanilla Glaze

Ingredients For the crumb topping: 1/4 stick cold unsalted butter, cut into tiny cubes 1/4 cup granulated sugar 3 and 1/2 tablespoons all-purpose flour 1/4 teaspoon cinnamon For the donuts: 1 cup all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup full-fat sour cream 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the vanilla glaze: 1/2 cup confectioners' sugar 1/2 tablespoon whole milk 1/2 teaspoon vanilla extract Instructions Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside. For the crumb topping: In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter. For the donuts: In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix! Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire wrack to cool for a few more minutes. For the glaze: In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once.

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