Crumb Baked Donuts

• Preheat oven to 350° and spray donut baking pan with non-stick cooking spray.

Crumb Topping

• In a small bowl, mix together 1 tablespoon of brown sugar, 1 tablespoon refined sugar, ¼ tsp. Cinnamon, almonds, and ⅔ cup all-purpose flour. Mix well. Add in ⅛ cup melted butter. Mix with fingers till crumbly.
• Set aside.

Donuts

• In a medium-sized bowl, add 1 cup all-purpose flour, ½ cup light brown sugar, packed, ½ teaspoon salt, 1 teaspoon baking powder. Use a wire whisk to blend together.
• Add to the dry mixture, ½ cup full-fat sour cream, 2½ Tablespoons melted butter, 1 large egg, and 3 tablespoons of buttermilk.
• Carefully mix ingredients together being careful not to over mix.
• Place donut mixture into a large plastic zip lock bag. Snip off bottom corner and pipe dough into the prepared donut baking sheet.
• Top each donut with 1½ Tablespoons of crumb topping.
• Bake at 350° for 11–15 minutes or until lightly brown.
• If dough has covered the hole in the baking pan take a butter knife and carefully push the dough back towards the donut while in the baking pan.
• Allow donuts to cool in baking pan for 10 minutes.
• Remove donuts from baking pan and place on a cooling rack. Allow to cool until at least lukewarm.
• Drizzle with Vanilla Icing.
  

Vanilla Icing

• Mix ½ cup of confectioners' sugar with ½ tablespoon whole milk and ½ teaspoon vanilla extract. Mix until smooth and creamy. Drizzle over cool donuts.