Posted by Karyn Granrudhttps://pintsizedbaker.com/neapolitan-cake-donuts/
Neapolitan Cake Donuts
For the Donuts
C cake flour
tsp baking soda
C sour cream/ plain yogurt / heavy cream
Tbsp vegetable oil
tsp vanilla extract
Tbsp unsweetened cocoa powder
Tbsp strawberry jam, melted (optional)
tsp strawberry extract
– 3 drops red food coloring (optional)
For the glaze
C confectioners Sugar
tsp vanilla extract
Preheat the oven to 325F and prepare a doughnut pan with non stick baking spray with flour.
Mix together the butter and sugar until creamy – up to 5 minutes. Mixture should be pale yellow and fluffy. Add the eggs and mix until fully combined in. Gradually add in the flour, baking soda, and salt and mix until the dry ingredients are incorporated. Add in the sour cream (or milk fat), oil, and vanilla and just mixed until combined.
Separate the batter into three bowls. Leave one vanilla. Add the cocoa powder to one bowl and mix and add in the strawberry jam and extract to the third. Mix and add to piping bags or baggies to make it easy to work with.
Add batter to 1/3 of each doughnut ring filling the cavity only half way full. Leave room for them to rise.
Bake for 17 – 20 minutes. Let them cool in the pan for 5 minutes, then flip them out on to a cooling rack to cool completely.
On the stove in a small sauce pan, mix the ingredients for the glaze over low heat. Once the sugar is melted remove from the heat and glaze the donuts. You can dip the tops or go messy and creative with the drizzle. The kids love this part!
Cover and store on the counter until ready to serve!
I did not like the jam in the strawberry cake batter. It made it very thin and it was sticker than the other batters due to the sugar content. I’d suggest removing the jam and doubling the strawberry extract. You will HAVE to use some food coloring to make this flavor pink.
Follow the recipe about and prepare a mini bundt pan. Bake for 24 -28 minutes. Top with a dusting of powdered sugar, as suggested in the book, or add a glaze to them.