I remember, from my childhood, a donut shop called 'Bess Eaton Donuts'.

This thread came up at a good time. I bought a non-stick donut pan this week and played with it a bit the other day. The cake style donuts were good when eaten while still warm, but after a day they started to get a rubbery texture. (I know they're supposed to bounce back when pressed...but should they bounce back when DROPPED?!?)

The donut pan came with a recipe, which I've copied below. If anyone can think of a way to modify it so that the donuts will be a bit more cakey and a bit less bouncy I'd appreciate the help!

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CAKE DONUTS
2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tbsp butter, melted (I used soy margarine)
2 eggs, beaten
3/4 cup milk (I used soy milk)
1/4 tsp nutmeg
1/4 tsp cinnamon

Preheat oven to 325 degrees F. In bowl mix together flour, sugar, baking powder, salt.
Add butter, eggs, milk vanilla, nutmeg and cinnamon.
Beat until well blended. Spray pan lightly with cooking oil and fill each donut hole 2/3 full. Bake 10-15 minutes or until tops spring back when lightly touched.
Cool. Remove from pan and dip into glaze. Wipe pan with paper towel and refill with remaining batter.
Makes approximately 12 donuts.
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TIA!

Rhea