Coffee Cakes & Donuts
Coffee Cakes & Donuts is a nostalgic directory of vintage bakes and fried treats. You’ll find quick and yeast-raised doughnuts, fair-style funnel cakes, and classic coffee cakes with crumb, sour cream, and fruit-filled layers.
Use the sections below to jump straight to the style you want—then follow each recipe page for full ingredients, instructions, and tips.
Doughnuts & Fried Favorites
Quick batter doughnuts, yeast-raised doughnuts, and fair-style treats like funnel cakes and corn fritters.
Coffee Cakes
Rich, tender coffee cakes for weekend breakfasts and holiday mornings—crumb toppings, sour cream bases, and fruit layers.
Tea Cakes & Specialty Bakes
Light cakes that pair beautifully with coffee or tea—simple, homey, and full of flavor.
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FAQ
What’s the difference between cake doughnuts and raised doughnuts?
Cake doughnuts use baking powder or baking soda and are denser. Raised doughnuts use yeast and have a lighter, fluffier texture.
What oil temperature should I use for frying?
Most recipes work best around 350°F–375°F. If the oil is too cool, food absorbs oil; too hot and it browns too quickly.
Can I make these recipes ahead of time?
Yes. Coffee cake slices freeze well. Doughnuts are best fresh, but you can freeze unfrosted doughnuts and rewarm gently.
What can I use if I don’t have “sour milk”?
Buttermilk is a great substitute. Or add 1 teaspoon vinegar or lemon juice per cup of milk and let it sit a few minutes.
What’s the best pan for coffee cake?
Many coffee cakes work well in 8x8 or 9x13 pans, while some richer recipes use a tube or bundt pan for even baking.