Doughnut Bundt Cake

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 So, this was better than I thought it would be. It really did taste like an old fashioned donut. I would absolutely make this again, and I think it would actually be a good breakfast cake because it is not overly sweet. This is a simple cake, so we served it with cream and caramel, and next time, I am not even sure I would do the butter and cinnamon/sugar crust. This is like a cake version of shortbread, so if you don't like simple (good, but not bold) flavors, you likely won't enjoy this.

Doughnut Bundt Cake

  1. 1 cup/225 grams unsalted butter, at room temperature, plus 1/2 cup/115 grams, melted, for finishing I did 50% high quality olive oil in the cake, and then 1/4 cup of butter for the glaze part. I would do 100% olive oil
  2. 1 ½ cups/300 grams plus 2/3 cup/135 grams granulated sugar I did a scant cup of sugar in the batter and then maybe 1/3 cup of sugar in the cinnamon sugar part. This could easily go down to a scant 3/4 cup of sugar
  3. 4 large eggs, at room temperature
  4. 1 ½ teaspoons vanilla extract I increased this to 2 tsp.
  5. 3 ½ cups/445 grams all-purpose flour
  6. 1 teaspoon freshly grated nutmeg 
  7. 2 teaspoons baking powder
  8. ½ teaspoon baking soda
  9. ¾ teaspoon fine sea salt
  10. 1 cup/240 milliliters buttermilk
  11. 2 teaspoons ground cinnamon I increased this to 1 Tbs.


https://cooking.nytimes.com/recipes/1019623-old-fashioned-doughnut-bundt-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Comments

  1. thejohnmfamilyJanuary 24, 2021 at 11:56 AM

    In terms of directions, you will cream the butter and sugar and slowly stream in oil. Then add eggs one at a time and vanilla. Combine dry (I sift the nutmeg), and then alternate dry with buttermilk. Put in heavily greased and cinnamon/sugar sprinkled bundt pan and bake at 350 for about 40-50 minutes, until toothpick comes out clean. Let sit 15 minutes and then turn out. Generous 3/4 cup of sugar is fine.

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