One day I just really wanted donuts. Or doughnuts.

According to the Merriam-Webster Dictionary, here’s “What to Know” about this word:
In most dictionaries donut is an accepted spelling variant of doughnut. The spelling of donut without the “-ough” has appeared in enough textual references, and been made popular by brands such as Dunkin Donuts, to the point where it has widely become an accepted version of the glazed treat.
Merriam-Webster, Words at Play
The spelling d-o-n-u-t may have been helped along by those who believed in spelling reform, using the phonetic version of a word. More of donut instead of doughnut began appearing in published text in the mid-19th century.
I, for one, would rather debate cake versus yeast donuts. Or glazed versus plain. Or filled versus hole in the middle.
There is no debate that all donuts go well with a cup of coffee.
In my variation of the recipe below, I made a simple cake donut with gluten free flour. My favorite is Bob’s Redmill 1:1 Flour. If you want all the glutens (and I wish I could!), just use 2 cups of sifted cake flour instead.
Baked Cake Doughnuts
Ingredients
- 2 cups flour
- 3/4 granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk (I used oatmilk)
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1-2 drops Nutmeg Vitality Oil
Directions
Preheat oven to 425 degrees. Spray donut pan with non-stick spray
In large bowl, sift together flour, sugar, baking powder, and salt. Add milk, eggs, and butter. Beat just until ingredients are combined. Add Nutmeg Vitality Oil to taste. Try incorporating one drop first. If more flavor is needed, incorporate the second drop. Fill each donut space in the pan about 2/3 full. Bake 7 to 9 minutes or until the tops of the donuts spring back when touched.

Let them cool in the pan for 4 minutes before removing. Top the donuts with chocolate or vanilla glaze, or sprinkle with cinnamon sugar. This recipe makes approximately 1 dozen donuts. Store in an air-tight container for 2 to 3 days.

