Glazed Buttermilk Donut Cake

 Glazed Buttermilk Donut Cake

 

 

 

 

 

 

 

 

 

 

 

 

  

If you love old fashioned donuts, then you’re going to LOVE this Buttermilk Donut Cake.  It looks like you picked it up at your local donut shop, but the recipe itself is a moist and tender pound cake with added leavening, which gives the cake the cracked and craggy appearance of an old-fashioned donut. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The cake is baked in an ordinary Bundt pan and served upside down, which creates a surprisingly realistic donut shape. Serving it upside down, reveals the beautiful cracked and craggy appearance of an old-fashioned glazed buttermilk donut. The crackly, glazed edges and the moist inside make this a favorite. 

Buttermilk Donut Cake

1 1/2 cup granulated sugar

1 cup butter; salted

4 large whole eggs; at room temperature 

2 1/2 tsp. vanilla extract

3 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. ground nutmeg

1 cup whole buttermilk

Preheat the oven to 350 degrees. 

With hand mixer, beat sugar and butter on medium-high speed until combined and fluffy- about 3 minutes. Be sure to stop in between to scrape down the sides of the bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add eggs in one at a time, beating in between each egg. Add in vanilla extract and beat until combined.

In a medium bowl, whisk together flour, baking powder, baking soda, and nutmeg. Gradually add 1/2 cup of flour mixture at a time to the butter mixture alternating with 1/4 cup of buttermilk at a time. Beat together on low speed until each increment is combined.

 

 

 

 

 

 

 

 

 

Grease a bundt pan liberally with butter or nonstick baking spray. Spoon the cake batter into prepared bundt pan and be sure to firmly tap the bundt pan on the counter 4-6 times to release any air bubbles. 

Bake the cake for 50-55 minutes depending on your oven. To check to see if the cake is fully cooked, insert a toothpick in the center of the cake. If it comes out clean, the cake is fully cooked. Let the cake cool in pan on a wire rack for 10 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Why stop at the donut shop when you can make an entire cake!  They taste and look the same! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently invert cake out of pan on a serving platter. You can drizzle the cake with a vanilla glaze or eat it as is.

For the glaze

2 cups powdered sugar

3-4 Tbsp. heavy whipping cream

Whisk together powdered sugar and heavy cream until smooth. Add more powdered sugar if the glaze is too watery. Drizzle the glaze over the cake and let sit to set for 15-20 minutes. Enjoy!

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.