Cake Doughnuts with Raspberry Compote and Caramel #MyPlatinum

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I participated in a campaign on behalf of Mom Central Consulting for Cascade where I had the opportunity to make Gail Simmons’ raspberry compote sauce and drizzle it over some yummy doughnuts! I received a product sample to facilitate my review and a promotional item as a thank you for participating.

As a Cascade #MyPlatinum ambassador I have to do a LOT of hard work,  I have to cook yummy recipes created by the amazing Gail Simmons and then write about them. Woe is me. 

Because I’m a doughnut girl, I thought I’d try out Gail’s Sugared Doughnut Holes with Raspberry Compote and Caramel. Only I had one little problem. I didn’t have enough vegetable oil to fry the doughnuts. And because gas is RIDICULOUSLY expensive right now, I’m trying to do all my errands at one time. So I did the second best thing, I put on my workout shoes and walked over to a doughnut shop not far from my house.

cake donuts with raspberry compote

These bad boys were delicious. I drizzled the homemade raspberry compote on doughnut and the caramel on the other but to my surprise, what tasted the best was the combination of the two sauces. Trust me, you should try it.

Did you also notice how bright and shiny my serving platter is? Doesn’t it make those doughnuts look even more delicious? I owe it all to the Cascade Platinum Pacs I’ve been using. I’m purposely not rinsing my dishes (it’s a hard habit to break) and I haven’t been disappointed yet. My dishes come out sparkling and instead of looking at every single piece to make sure they are clean, I just put them away. Talk about a time-saver! I don’t have to worry about someone pulling a glass out of the cabinet with water spots or, egads, stuck-on food! My dishes come out clean every time.

5.0 from 5 reviews
Cake Doughnuts with Raspberry Compote and Caramel #MyPlatinum
Prep time: 
Cook time: 
Total time: 
Serves: 4
Delicious raspberry compote and creamy caramel over sugared doughnut holes created by Top Chef Judge and Food+Wine magazine editor Gail Simmons.
  • 1½ cups fresh raspberries, gently rinsed
  • ⅓ cup water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ⅓ cup superfine sugar
  • 1 cup sugar
  • ¼ cup water
  • ½ cup heavy cream
  • Pinch of course salt
  • 2 tablespoons butter
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract (optional)
  • 1¼ cup superfine sugar, divided
  • 1 stick unsalted butter
  • ½ cup cold water
  • pinch of kosher salt
  • 1 cup + 2 tablespoons all-purpose flour
  • 4 medium eggs
  • ¾ gallon peanut or vegetable oil, for deep-frying
  1. Make the compote: Set a medium sauté pan over high heat, add raspberries, water, lemon juice and zest and sugar. Cook for 10-15 minutes until mixture is reduced and thickened and berries fall apart. If compote gets too thick or starts to burn, add a little water and adjust heat. Remove from heat and allow compote to cool slightly. Serve warm or at room temperature with beignets. Compote can be refrigerated for up to a week if not used immediately.
  2. Make the caramel: In a medium saucepan over medium-high heat, mix together the sugar and water until moistened. Heat, stirring until the sugar dissolves and the mixture begins to boil, then stop stirring. Allow to boil vigorously until the liquid turns a deep amber color (be careful as caramel can change from amber to burnt very quickly). Remove the pan from the heat and carefully pour in the cream and add a pinch of salt. Stir the mixture constantly until very smooth, scraping the bottom to ensure there are no lumps. If needed, return the pan to the heat briefly to help smooth it out. Add the butter and vanilla and stir to dissolve completely. Allow to cool for a few minutes before using.
  3. Make the doughnut holes: Pour one cup of superfine sugar in a flat, rimmed dish for coating and set aside. Prepare dough by combining butter, remaining ¼ cup sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished.

What is the one thing you would like to change about your kitchen?

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About Sarah

Mom. Blogger. Runner. Hiker. Insomniac. Not necessarily in that order.


  1. I love that you walked to the donut shop, we do that too and it makes eating them so less guilty! I would love those sauces on pancakes…yum! Great photo presentation!

  2. Serves four? More like serves ONE! 🙂 I need a donut, right now. 🙁

  3. Wow, that compote looks so tasty and I love that it’s fresh and not syrupy goop. Great shot and good for you for being resourceful!

  4. Those look better than the donut I had today. (It was practically FORCE on me….I swear!! Okay, only somewhat forced as it was chocolate) Good thing for me I don’t live in walking distance of a good bakery.

  5. Don’t you have love the fact our job includes making delish dishes like raspberry compote and eating ice cream! Those look amazing!

  6. Danielle

    Oh my word, these look fabulous! On a whim I purchased a donut maker so I’m going to have to try these compotes this weekend.

  7. You are killing me with all these awesome sweet treats. Please stop, okay don’t, well warn someone then that they are going to drool on their laptop when reading your post. Excuse me, sorry.

    Thank you.

  8. Oh wow, those do look delicious!! I LOVE caramel sauce, and that Rasperry compote looks delicious too. That is a great idea to use it over the doughnuts like that!

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