Almond-Spice Cake Doughnuts

Ingredients:

2 & ¼ cups All-Purpose Flour

½ cup Sugar

2 teaspoons Baking Powder

½ teaspoon Salt

½ teaspoon ground Ginger

½ teaspoon ground Nutmeg

¼ cup Milk

¼ cup Sour Cream

½ teaspoon Almond extract

1 Egg

1/8 cup butter-melted

Directions:

Sift flour, baking powder, ginger, nutmeg & salt together in a bowl-set aside. In a larger bowl, mix sour cream, milk, butter, and almond extract. In a small bowl whisk egg and sugar together, then add to your milk mixture.

Stir with a wooden spoon, or in a mixer on low speed. Refrigerate for about 30 minutes. Remove from fridge, and roll your dough on a floured surface into a ½ inch piece. Use a cookie or doughnut cutter to cut out your doughnuts. I used a smaller press, and then an even smaller one to make the holes.

On the stovetop heat your oil until it is about 375 degrees. I used vegetable oil. Cook the doughnuts (not crowded) for about 1-2 minutes. They will turn a pretty golden brown, and float to the top of the oil when they are finished cooking. Remove & sit on a paper towel to cool and let the oil drain. Repeat.

We topped ours with a Vanilla glaze and also made a chocolate glaze by adding a couple of teaspoons of cocoa powder to the recipe below:

2 cups powdered sugar-sifted

2 tablespoons melted butter

½ teaspoon almond extract

6 tablespoons heavy cream (give or take depending upon how thick you want it to be).

Whisk these ingredients together in a small bowl. Dip the tops of your doughnuts into the mixture on one side only, and return to a parchment paper lined tray to set.