Old Fashioned Donut Bundt Cake
This delicious Bundt cake is loaded with all of the nostalgia of an old fashioned donut. I plan to develop is chocolate counterpart, so stand by! Inverting the cake to reveal the cracks gives this an authentic donut appearance especially once covered with the vanilla glaze. If you prefer presenting the design of your Bundt pan, as some are really beautiful, glaze without inverting. If you add the glaze while the cake is still even just a little warm, it will run off the sides and some with seep into the cracks affecting the crumb of your cake. This won’t “ruin” your cake as if/when some glaze seeps into the slightly warm cracks, it kind of creates its own special something. This being said, you may pour a little glaze (like 1/4 of what you have) on while cake is barely warm so that soaks in and add pour the balance over the top once the cake has completely cooled. My hubbie, the sugar junky, likes it this way.
Buttermilk Donut Cake with Vanilla Glaze
Recipe
(Adapted from Southern Living Magazine and @brownbutterblondie)
Ingredients-
300 grams (1 1/2 c) organic cane sugar
226 grams unsalted butter (8 oz, 1 c), room temp (I like using one brick Kerry Gold here)
2 Tbs melted, cooled butter plus 1/4 cup ap flour for pan
4 large eggs plus one yolk, room temperature
2 teaspoons good quality vanilla extract or vanilla paste
440 g all-purpose flour
2 level teaspoons baking powder
1 teaspoon (morton) kosher salt, if using Diamond Crystal add 1/4 tsp
1/2 tsp fresh ground nutmeg (3/4 tsp if ground nutmeg)
1/4-1/2 tsp cinnamon
1/2 teaspoon baking soda
1 cup, less 2 Tbs whole buttermilk (avoid non fat), room temperature
2 TBS crème fraiche (thick sour cream or labne may be subbed)
For the Glaze-
250 g (2 c) confectioners sugar, sifted if necessary
Scant 1/4 cup whole milk, plus a small splash of needed to achieve desired consistency
*Notes-
I recommend baking with a scale for foolproof results and ease. It really will make your life simpler. Two options I recommend are below:
Don’t skimp on pan preparation, Bundt pans are notorious for having sticking spots. Using a brush ensures you reach all of the crevasses and don’t skip the flour step. I use a small sieve to get an even coat.
Glaze may be prepared with water, but milk makes it creamier
If confectioners sugar is clumpy, sifting with get you ideal results.
of your using vanilla extract but want a bit “extra,” scrape the seeds from about 1/4 of a pod and whisk into to extract you’re adding to the glaze. You’ll get those nice speckles while amping up the fragrance and flavor.
Method-
1- Preheat oven to 350F
2- Prepare Bundt pan- brush thoroughly with melted butter, making sure to get all of the nooks and crannies, and allow to sit for a few minutes, then brush again and dust all over with flour. Allow to sit for a minute, invert and tap out excess flour, spots of what remains may look like a thin paste, this is fine. Set aside.
4- In a medium bowl, Whisk flour with bp, bs, salt cinnamon and nutmeg, set aside. Measure buttermilk in a glass measuring up and whisk in crème fraiche, set aside.
5- Cream butter and sugar until fluffy (scrape sides as you go) then add vanilla and eggs and yolk (one at a time until each is fully incorporated). Again, scrape down sides as you go. Set mixing speed to low and add about 1/3 the flour followed by 1/3 the buttermilk mixture, alternating until each portion is just incorporated, finishing with the flour mixture. Using a silicone spatula, scrape down sides again and gently fold in any dry spots.
6- Add to prepared pan and distribute evenly. Gently smooth out top and give a few taps on the counter to level and release any air pockets.
7- Bake for 45 minutes or until cake tester comes out with a few crumbs, be careful not to over bake. Allow to cool on a rack for 10-15 minutes and turn cake out, then top with a plate and invert again to reveal craggy “bottom side of cake (this with allow the vanilla glaze to puddle and sink into cracks. If cake seems like it is cracking too much (if you’re hasty like I can be), gently tie a piece of baking twine around circumference to secure and allow to cool completely, about 90 minutes. Cover with vanilla glaze and serve! Glaze with firm up a bit as it rests.
Enjoy!
