Baked Spice Cake Doughnuts made with Olive Oil

Did you know that August is National Olive Oil Month? Not only is that a thing, but Pompeian is doing their part to celebrate. In honor of National Olive Oil Month, Pompeian is encouraging people to take the Pompeian Pledge by swapping butter for olive oil in everyday recipes.

I took the pledge myself, and have had fun throughout the month of August swapping out butter for olive oil in some of my favorite recipes. I thought a great challenge for this would be to use it in baked goods like cake or cookies. So I decided to make some Baked Spice Cake Doughnuts, which is slightly reminiscent of my Pumpkin Spice Bread Muffins and my Carrot Cake Cupcakes, without pumpkin or carrots of course. To take it an extra step, instead of icing the doughnuts I wanted to coat them in cinnamon sugar. Typically you would brush melted butter on the doughnuts before coating them in cinnamon sugar, but this time I brushed them with more olive oil.

You have to trust me on this, the blend of rich spices in the doughnuts, combined with the slightly nutty taste from the olive oil makes these a winner perfect for the coming Fall season. Purely delicious! I found that I quite like the crumble in these doughnuts, which is a direct result of using olive oil instead of butter in the mixture.I also found that the trick to the swap is to use a lighter virgin or extra virgin olive oil for a more delicate taste in baked goods. Pompeian also has a handy butter to olive oil conversion chart you can use for your own recipe swaps.

Now I’m challenging YOU to swap butter for olive oil, go ahead and take the challenge! 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental.

Baked Spice Cake Doughnuts Ingredients:

• 2 cups all purpose flour
• 1 cup granulated white sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon all spice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1-1/4 cup milk
• 2 teaspoons vanilla extract
• 1-1/2 teaspoon Pompeian Extra Virgin Olive Oil

Cinnamon Sugar Coating Ingredients:

• 1-1/2 cup granulated white sugar
• 1-1/2 teaspoon ground cinnamon
• 3/4 cup Pompeian Extra Virgin Olive Oil

Directions:

Preheat your oven to 350 degrees and then spray your doughnut pan with your favorite non stick baking spray.

Combine the dry ingredients (flour, sugars, baking powder, salt and spices). Stir until well combined.

In a separate bowl, combine the eggs with the liquids, whisking until well combined.

Sift the dry ingredients a little bit at a time into the wet ingredients until thoroughly combined.

Once mixed together, fill up the doughnut pan cavity until about 3/4 full.

Bake in the preheated oven for about 17 minutes, or until a toothpick inserted into a doughnut comes out clean.

Remove from oven, and transfer doughnuts to a wire rack to cool completely.

Mix together the cinnamon and sugar for the coating, and pour the oil into a small bowl.

Once the doughnuts are completely cooled, brush them all over with olive oil.

Toss the coated doughnut in the cinnamon sugar mixture until completely coated.
You can do this in a bowl, or use a large freezer bag with the cinnamon sugar inside. Just gently toss each doughnut around until completely coated.

Repeat until all the doughnuts are covered and coated.

Don’t they look so good?

Serve warm. They are amazing served with coffee or tea.

Enjoy!

Are you up for the challenge? Follow Pompeian on Facebook for giveaways and prize packs for the remainder of the month!

What will you make while swapping butter with olive oil?