Buttermilk Donut Cake Recipe

  

I think you would have to really search to find a person who is not fond of donuts.  I think you would have to really search to find a person who is not fond of cake.  Combine the two and you have a donut cake recipe that people are sure to fall in love with! 

In my opinion, not all donuts are alike.  I have a certain fondness in my heart for cake donuts. Unlike yeast raised donuts, these delicious treats require no proofing or raising time period and are leavened by the use of baking powder, baking soda, or both! 

 

They have a texture very similar to cake, albeit a bit heavier, with a texture which is very similar to a pound cake, which makes them idea for enjoying with hot drinks, or even a glass of milk.

This spice pound cake recipe I am sharing with you today is very similar in both cake and texture to a cake donut and be warned   . . .  you just may fall in love with it! 

 

When I was growing up, occasionally, my mother would pick up a bag of cake donuts for us to enjoy at home. She would usually get the plain ones.  They were always a real treat.

Mom would pop them into a paper bag and gently reheat them in a low oven.  Oh boy, but did they ever taste some good!!!

 

Filled with the scent and taste of grated nutmeg and vanilla, she would often serve them to us with a scoop of vanilla ice cream.

You haven't tasted delicious until you have tasted a warm cake donut served with a scoop of vanilla ice cream on the side!

 

This delicious Bundt cake not only tastes like a cake donut, but it also looks like a cake donut, albeit a rather large one!

It also has a beautiful pound-cake-like texture that I find to be quite, quite addictive.  You cut yourself a piece to enjoy and when its gone you can't resist cutting yourself just another tiny sliver because it is just so darned delicious! 

 

WHAT YOU NEED TO MAKE BUTTERMILK DONUT CAKE

Simple kitchen ingredients that most of us always have on hand.  Don't worry if you haven't got any buttermilk. I know two great substitutions for it!  

• 1 1/2 (300g) sugar
• 1 cup (225g) butter, at room temperature
• 4 large free range eggs, at room temperature
• 2 tsp pure vanilla extract
• 3 1/2 cups (490g) plain all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 cup (240ml) buttermilk

To glaze:

• 1 cup (130g) icing sugar, sifted
• 2 TBS water

 

Generally speaking I like to grate my own nutmeg when baking.  You never know how old the nutmeg is in that jar of ground nutmeg you are buying.  

Unless you use an awful lot of nutmeg in your baking, it is much better, not to mention fresher to grate your own.  I think my mother must have had nutmeg in her spice cupboard that was at least 10 years old.  Not good at all.

 

There are two ways of replicating buttermilk and both work fine.  First you can add a tablespoon of lemon juice or white vinegar to a measuring cup and stir in your milk.  Leave it to clabber for about 10 minutes.  

This works best with whole milk and I'll be honest here, unless a recipe specifically calls for low fat milk I always use whole milk in baking.

 

Second you can whisk together full fat Greek Yogurt and whole milk in equal parts, which for this recipe would mean a half a cup of each.

Just whisk it together and use as you would the buttermilk. You will never note a difference.  Works like a charm.

 

HOW TO MAKE BUTTERMILK DONUT CAKE

This is a very easy to cake to make, but do note that you will get the best results by using a heavy duty stand mixer or a very powerful hand mixer.  The dough is quite sturdy and a weak mixer just won't cut the mustard. 

Preheat the oven to 350*F/1180*C/ gas mark 4.  Butter a 10 cup Bundt pan really well. Set aside.

Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside. 

Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.

Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.

 

With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)

Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.

 

Invert the cake onto the cooling rack, releasing it from the tin,  and then carefully flip it so that the cracked side is on the top. Leave to cool completely.

Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.

Store any leftovers in an airtight container.

This really is a fabulous cake and tastes just like cake donuts without any of the faff or hassle of deep frying.  You could double the glaze if you like, but I think  it is perfect just as is.

I think I might enjoy a slice of it with a scoop of ice cream for my supper tonight. (Don't judge me, lol, I know I am pretty naughty!)

My sister stopped by with some mail for me this afternoon and left with four slices!  (And a tiny taster first!)  Yes, it is that good. The simple things in life, they truly are the best!

Buttermilk Donut Cake

Author: Marie Rayner

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

If your favorite donut is the cake donut, then prepare to fall in love with this simple pound cake. It tastes just like a cake donut!

Ingredients

• 1 1/2 (300g) sugar
• 1 cup (225g) butter, at room temperature
• 4 large free range eggs, at room temperature
• 2 tsp pure vanilla extract
• 3 1/2 cups (490g) plain all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 cup (240ml) buttermilk

To glaze:

• 1 cup (130g) icing sugar, sifted
• 2 TBS water

Instructions

1. Preheat the oven to 350*F/1180*C/ gas mark 4.  Butter a 10 cup Bundt pan really well. Set aside. 
2. Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside.
3. Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.
4. Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.
5. With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)
6. Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.
8. Invert the cake onto the cooling rack and then carefully flip it so that the cracked side is on the top. Leave to cool completely.
9. Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.
10. Store any leftovers in an airtight container.

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