These Old Fashioned Sour Cream Cake Donuts are UNREAL. Unreal. The inside is soft, tender and cakey; and the outside is crispy with a classic sweet glaze. Just like the kind you get at the donut shop!
And they weren’t that difficult! They are easier to mix than cake. They spend a little time in the refrigerator and then you cut them out like cookies. Then they hang out a little longer in the refrigerator. Then in under 2 minutes, you have perfect old-fashioned donuts! It’s kind of dangerous now that I know that they are this easy.
I smell trouble.
Oh no…that’s just fryer oil heating up…
Some people have a fear of flying, but I have a fear of frying.
Which, when you think about it, is a way more rational fear. Mkay? [This is where you smile and nod.]
Until culinary school I had never fried anything.
In culinary school I managed to fry only 3 things: beignets, churros, and brioche donuts. All on the same day; all to varying degrees of doneness. Lovely.
At work the guys on the line found watching me fry stuff so comical that I seriously considered selling tickets to the show. The first time I fried Brussels sprout leaves I damn near fainted. And you could probably hear their laughter in the dining room.
So these old-fashioned donuts are a big deal.
I’m kind of “meh” on yeast-raised donuts. I don’t get it. I probably never will.
But cake donuts fill my soul and stomach with happiness.
There is only one kind of cake donut that will do. It’s not baked; it’s fried. Legit fried.
Because do you know what a baked donut is? It’s CAKE, people! Cake in a donut shape. And there ain’t nothin’ special about that.
So when Allie (from Baking a Moment) and Zainab (from Blahnik Baker) proposed donuts as the theme for Catey’s virtual baby shower, I knew what I had to do…Perfect Old-fashioned sour cream cake donuts.
I first met Catey, from Chez CateyLou, several months after I moved to NYC last year. Catey and I hit it off immediately. Sometimes in life you meet someone who is so similar to you that it feels like you have known each other for years. That is how I felt when I met Catey.
When she told me over a delicious dinner of Greek food that she was pregnant, I couldn’t have been more elated! She is a genuinely beautiful person inside and out and I cannot wait to meet her gorgeous baby girl. Catey, I am so happy for you!
So happy I fried. Too much? Sorry.
Make sure you check out all the other amazing donuts that were made in Catey’s honor.
Baked Dark Chocolate Strawberry Donuts – Club Narwhal
Baked Lemon Donuts – What Jessica Baked Next
Biscoff Donuts – Baking a Moment
Chai Donuts – Fresh April FloursChocolate Cake S’mores Donuts – Jessica in the Kitchen
Chocolate Pretzel Donuts – The Emotional Baker
Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker
Coffee and Donuts Breakfast Bake – The Cookie Rookie
Doughnut Tiramisu – bethcakes
GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life
Maple Glazed Donut Holes – Hall Nesting
Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking
Paleo Chocolate Frosted Donuts – A Clean Bake
Raspberry Jam Filled Cupcakes – gotta get baked
Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite
Strawberry Margarita Oreo Donuts – Life Made Sweeter
Baked Mini Samoa Donuts – Culinary Couture
Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripe
Some keys to donut success:
- Keep the dough cold. Roll and cut it quickly to keep the baking powder from starting to react with the sour cream. Double acting baking powder will react again when fried, but let’s save all the expansion power for later, shall we.
- Use canola oil or some other neutral tasting oil that has a high smoke point.
- Monitor your oil temperature. 340° F is too cold – I don’t care what ChefSteps says; it’s too damn cold. Your donuts will be greasy. 380° F is too damn hot. The outside will be dark and awful while the inside is still gooey. Umm gross. 350°-360° F is your target range. Adjust your heat as it approaches the boundaries. Don’t be afraid to turn off the stove. This is the great thing about frying. If the oil temperature isn’t where you want it, just wait. So liberating.
- Do be careful. The oil looks so happy and peaceful in there, but I can assure you that 350° F oil is VERY hot. I have the scars from work to prove it. Carefully use the slotted spoon to place the donut in the oil and to remove it. I gently drop it in the oil with my hand so that it slips inside, but I have been trained to have no fear. And the burns to prove it….
- May I remind you that oil and water do not mix. When water gets into hot oil, it splatters violently. If this happens, back away. Quickly. This is easily avoidable if you dry all your utensils after rinsing them off. If there is any water collected on the top of your dough, which there shouldn’t be if you properly wrapped them, then blot it off before putting it in the oil.
- Place your fried donuts on a wire rack over a baking sheet or towels to catch the extra oil. This will keep the bottoms crispy. There will be no soggy bottoms on our donuts!
- Dip the donuts in the glaze while they are still warm so you don’t need to heat up your glaze. People say to use chopsticks. Come on. Isn’t life hard enough? Just use your fingers. It’ll toughen them up. It’s good for you. My Dad taught me that.
Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking