Cinnamon-Sugar Skillet Donut Cake with Sour Cream

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 tsp unsalted butter (for greasing) + 1 parchment circle (10 in)
• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 1/2 tsp ground nutmeg
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 1 cup (240 g) full-fat sour cream
• 1/4 cup (60 ml) whole milk
• 2 tsp vanilla extract
• 6 tbsp (85 g) unsalted butter, melted (for brushing)
• 1 cup (200 g) granulated sugar + 2 tsp ground cinnamon + pinch salt (coating)

Do This

• 1. Heat oven to 350°F (175°C). Grease a 10-in oven-safe skillet, line with a parchment circle.
• 2. Whisk flour, baking powder, baking soda, salt, and nutmeg.
• 3. In a large bowl whisk sugar and eggs, then whisk in melted butter, sour cream, milk, and vanilla.
• 4. Fold dry ingredients into wet just until no dry streaks remain. Spread in skillet.
• 5. Bake 35 minutes, until golden and a tester comes out clean. Cool 10 minutes.
• 6. Mix cinnamon sugar in a rimmed sheet pan; melt butter. Unmold cake, brush all sides with butter, and roll/press into cinnamon sugar to coat thoroughly. Slice.

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Why You’ll Love This Recipe

• Tender, donut-shop crumb thanks to rich sour cream and gentle mixing.
• All the cinnamon-sugar joy of a classic donut without frying.
• One-pan bake in a trusty 10-inch skillet; easy to unmold and coat.
• Ready in about an hour and perfect for brunch, snacks, or dessert.

Grocery List

• Produce: None
• Dairy: Unsalted butter, sour cream, whole milk, eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, vanilla extract, parchment paper

Full Ingredients

For the cake

• 1 tsp (5 g) unsalted butter, for greasing the skillet
• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 cup (240 g) full-fat sour cream, at room temperature
• 1/4 cup (60 ml) whole milk, at room temperature
• 2 tsp vanilla extract

For the cinnamon-sugar coating

• 6 tbsp (85 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch of fine salt

Equipment

• 10-inch (25 cm) oven-safe skillet (cast iron is ideal)
• Parchment paper (10-inch circle)
• Mixing bowls, whisk, spatula
• Pastry brush
• Wire rack
• Rimmed sheet pan (for coating)

Step-by-Step Instructions

Step 1: Prep the skillet and oven

Heat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with 1 teaspoon unsalted butter. Line the bottom with a parchment circle, then grease the parchment lightly as well. Set aside.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until evenly blended. This ensures the leavening and spice are distributed throughout the cake.

Step 3: Whisk the wet ingredients

In a large bowl, whisk the granulated sugar and eggs until slightly thickened and pale, about 30 to 45 seconds. Stream in the melted butter, whisking until smooth. Whisk in the sour cream, milk, and vanilla until fully combined and glossy.

Step 4: Make the batter

Add the dry mixture to the wet in two additions, folding gently with a spatula just until no dry streaks remain. Avoid overmixing to keep the crumb tender and “donut-like.” Scrape the batter into the prepared skillet and smooth the top.

Step 5: Bake

Bake for 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The internal temperature should read about 200°F (93°C). Cool in the skillet for 10 minutes.

Step 6: Prepare the coating

While the cake bakes, melt 6 tablespoons butter. In a rimmed sheet pan, mix the granulated sugar, cinnamon, and a pinch of salt. The sheet pan gives you room to “roll” the cake sides for full coverage.

Step 7: Unmold and coat like a donut

Run a thin knife around the edge, invert the cake onto a wire rack, and peel away the parchment. Brush the warm cake all over—top, sides, and bottom—with about half the melted butter. Transfer the cake to the sheet pan and roll/press it into the cinnamon sugar to coat the bottom and sides, using your hands or a bench scraper to help. Return to the rack, brush with the remaining butter, and shower on more cinnamon sugar to thoroughly cover the top. Press gently so the crystals adhere.

Step 8: Set, slice, and serve

Let the coating set for 5 to 10 minutes, then slice into 10 wedges. Serve slightly warm or at room temperature. The outside will be sandy and fragrant with cinnamon; the inside will be plush and tender with a classic donut-shop aroma.

Pro Tips

• Room-temperature dairy and eggs blend more smoothly and help the cake rise evenly.
• Weigh your flour for accuracy, or lightly spoon and level—packed flour makes a dense cake.
• Brush and coat while the cake is still warm so the cinnamon sugar adheres in a thick, even layer.
• For a cleaner release, always use a parchment circle—even in a well-seasoned skillet.
• If the sugar looks patchy, brush a touch more butter and re-press into the cinnamon sugar.

Variations

• Brown-Butter Donut Cake: Brown the 1/2 cup butter for the batter, cool to room temp, then proceed. Adds nutty depth.
• Apple Cider Donut Cake: Replace the milk with apple cider and add 1/2 tsp cinnamon to the batter. Finish with the same cinnamon-sugar coating.
• Maple Cinnamon-Sugar: Stir 1 tbsp maple syrup into the melted brushing butter and reduce granulated sugar to 3/4 cup; adds a maple-kissed finish.

Storage & Make-Ahead

Store the cake, well covered, at room temperature for up to 3 days. The cinnamon-sugar coating is best on day 1; if it absorbs moisture, refresh slices in a 300°F (150°C) oven for 6 to 8 minutes and re-dust with a little cinnamon sugar. To freeze, wrap individual slices tightly and freeze up to 2 months; thaw at room temperature, then warm and re-sugar if desired. You can bake the cake a day ahead and coat it the day you serve for the crispest sugar crust.

Nutrition (per serving)

Approximate values: 450 calories; 23 g fat; 59 g carbohydrates; 6 g protein; 1 g fiber; 36 g sugars; 300 mg sodium.