Preheat oven to 350 degrees F, and grease two doughnut pans with nonstick spray (I love these doughnut pans). I use this coconut oil spray, and love it! You won’t taste the coconut at all, I promise.

Whisk together the dry ingredients, flour through cardamom. In the bowl of your stand mixer, beat together the egg, sugar, buttermilk and sour cream. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step.

Time to bake! Spoon the batter into a large ziplock bag, and snip off a small corner of the bag. Then pipe the batter into each well of the doughnut pan – about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: I prefer to only dip half of the doughnuts into the sugar mixture. Dip each doughnut into the melted butter, and then into the sugar. If you want fully sugared doughnuts, just be sure to double the ingredients!