Peach Cake Donuts, the Best Cake Donut You’ll Ever Eat

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Are you ready to eat the most delicious cake doughnut EVER?! Because I’m about to give you a recipe for Peach Cake Donuts. When I was thinking about what to do this month for National Peach Month my first thought was “peach long johns!” I’ve had Long Johns on my blog in the past (they are exceptional too) but I would probably make them more similar to the Unicorn Horns I made back in April. Then I thought that’s pretty close together… but my brain wouldn’t let it go. So, then it said “Eureka! Peach Cake Donuts! Because blueberry cake donuts are good so peach ones would be even better!”

I went looking for a blueberry cake doughnut recipe to be my base recipe that I would modify and found this Glazed Blueberry Cake Donut from How Sweet It Is. I have to say though that the first batch of these Peach Cake Donuts did not turn out the way I had hoped, not by a long shot! First off the dough was super wet. Likely because blueberries are a much drier fruit then chopped up peaches. Also, the finished donuts were all crazy looking and dry, go figure. Worst of all, they didn’t taste peachy at all! Now, that is not to say that Jesica’s recipe for Glazed Blueberry Cake Donuts doesn’t turn out well, I’m sure they are absolutely delicious, the recipe just didn’t translate that well for my purposes. And so, much modification happened!

Frist off, I did 3 cups of flour instead of just 2 1/4 cups. Next, I changed the milk in the recipe to buttermilk to enhance the moistness of the doughnut after it was cooked. Then instead of adding finely chopped peaches, I did the peaches in large chunks so that you would get a good chunk of peach flavor, this was a huge improvement! I also, mixed the peach chunks with some flour to soak up some of the extra moisture from the peaches. Finally, to get even more peach flavor I used peach puree in the glaze in place of the water, that made a huge difference. So, the second and third batch were wonderful! They’re still best the first day you make them. To eat them fresh and warm from the frying oil, divine!

Okay so now you know where the recipe came from and a little bit more about recipe modification. Mostly just trial and error. Anyway, let’s make these! Frist, let’s get that oil heating. I like to use lard, it seems like it heats up faster and leaves less of a greasy taste compared to using vegetable oil or something.

In a bowl combine the flour, sugar, baking powder, and salt. You can just use a bowl or an electric mixer.

Quickly stir in the melted butter.

In a small bowl combine the buttermilk, eggs, and vanilla.

Add this mixture to the mixing bowl and stir until well combined.

Next, peel and pit your peaches and cut them into large chunks.

Combine the peaches with some flour.

Stir the peaches into the bowl just until combined. Roll the dough out onto a very well floured surface about 1/2-inch thick.

Use a donut cutter to cut the dough into donuts and place them on a parchment lined cookie sheet. Just keep rolling the dough out and cutting it until you have used up all the dough.

Before you start frying you’ll also want to ready a pan with lots of paper towel in it. This will be to drain your donuts on after they are fried to get a little extra grease off.

You can also go ahead and make your glaze if you want to, too. Just whisk together the powdered sugar, fresh peach puree, and vanilla until well mixed.

By the time you’re done with all this your oil should be at about 375F you can use a candy thermometer to check the temp. Then you can start frying! Just do a few at a time and use a spoon to flip them over after the bottom side is browned.

Once both sides are browned remove the donuts from the oil and place them on the paper towel lined pan to cool slightly.

Dip the donuts in the glaze, both sides! Then set the donuts on a wire rack to cool and let the glaze harden.

Continue to fry and glaze until all the Peach Cake Donuts are done! Then you can eat them… munch munch, yum yum! You might want to invite some people over to enjoy these donuts too, so you won’t be tempted to eat them all yourself. Which might happen… So, I’m kinda excited about possibly doing other flavors like cherry or raspberry or strawberry rhubarb!!! What kind of cake donut would you like me to try next? Let me know in the comments!

Peach Cake Donuts, the Best Cake Donut You'll Ever Eat
Peach Cake Donuts: These cake donuts use nice big chunks of fresh peaches and they have a peach glaze! So, delightful!
  • 3c. flour
  • ⅓c. sugar
  • 1T. baking powder
  • ½t. salt
  • 4T. butter, melted
  • ½c. buttermilk
  • 1 egg
  • 2t. pure vanilla extract
  • 1½c. fresh peaches, pitted, peeled, and chopped into large chunks
  • 2T. flour
  • 4lbs. lard
  • 4c. powdered sugar
  • 1 large peach pureed in a blender
  • ¼t. pure vanilla extract
  1. In a deep stock pot place the lard and start heating it over medium heat until it reaches 375F.
  2. Meanwhile, in the bowl of an electric mixer beat together the flour, sugar, baking powder, and salt.
  3. Quickly beat in the melted butter.
  4. In a small bowl combine the buttermilk, egg, and 2t. pure vanilla extract. Add this to the electric mixer and stir until well combined.
  5. In a medium bowl combine the peaches with the 2T. flour. Add this to the electric mixer and stir until just combined.
  6. Roll the dough out on a very well floured surface to ½-inch thickness.
  7. Use a well-floured donut cutter to cut the donuts out. Place the cut donuts on a parchment paper lined cookie sheet. Keep rolling the dough out and cutting it out until all the dough is used up.
  8. Next, whisk together the powdered sugar, peach puree, and ¼t. vanilla.
  9. Place some paper towel in a 9x13-inch cake pan, this will be used to drain/cool the donuts on after they are fried.
  10. Once the lard has reached 375F fry the donuts a few at a time, flipping them over once one side is browned, then once both sides have browned remove them from the oil and place them on the paper towel lined pan to cool.
  11. Next, dip the fried donuts in the glaze, covering both sides. Place the donuts on the wire rack to cool and let the glaze harden.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)