Equipment Needed
- Standard donut pan (makes 6-12 donuts)
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Piping bag or zip-top bag (for easy batter filling)
- Measuring cups and spoons
- Wire cooling rack
- Small bowl for glaze
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and generously greasing my donut pan with butter or baking spray. In my large bowl, I whisk together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg. The smell of the spices as I whisk is the first hint of the cobbler flavor to come. In my medium bowl, I whisk the egg until it’s pale and frothy. Then, I whisk in the buttermilk, cooled melted butter, and vanilla extract until the mixture is smooth and well-combined. It’s crucial that these wet ingredients are at room temperature to emulsify properly with the melted butter.
Now, I pour the wet ingredients into the dry ingredients. Using my spatula, I fold everything together gently. The key is to mix just until the last streak of flour disappears. A few lumps are perfectly fine! Over-mixing is the enemy of a tender cake donut and will lead to a tough, dense texture. Once the batter is just combined, I gently fold in the finely diced, well-dried peaches. I’m careful not to over-stir here, as I want to keep those lovely peach pieces intact.
Next, I transfer the batter to a piping bag or a sturdy zip-top bag with a corner snipped off. This is the cleanest, easiest way to fill the donut cavities. I pipe the batter into each prepared cavity, filling them about ⅔ to ¾ full. It’s tempting to overfill, but remember, the donuts will rise! I smooth the tops lightly with a damp finger. I bake them for 10-12 minutes. They’re done when they spring back lightly to the touch and a toothpick inserted into the cakey part comes out clean. The smell in my kitchen at this point is absolutely divine—buttery, peachy, and warmly spiced.(See the next page below to continue…)