This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried, it also gets a generous coating of melted butter while it's still warm to give it some of that doughnut richness. Then it's coated in cinnamon-sugar. It's neither a doughnut nor a cake - it's both. It's delicious right after it's made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
- Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
- In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram
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Syed shoraim
[email protected]I can't wait to try this recipe!
Valerio Bruno
[email protected]This cake is a great way to use up leftover doughnuts.
M Ibrahim Brohi
[email protected]I'm definitely going to make this cake again.
Michelo Figaroa
[email protected]This cake is perfect for a special occasion.
Habib Marcelo
[email protected]I'm not a big fan of doughnuts, but I loved this cake!
Toariz Khan
[email protected]This cake is a bit time-consuming to make, but it's worth it.
Awesome Classmate
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Palak Say
[email protected]This cake is perfect for breakfast, dessert, or a snack.
Julius Sibeko
[email protected]This is the best doughnut bundt cake I've ever had! It's so moist and flavorful.
ALIUL AZIM
[email protected]I love the flavor of this cake, but it's a bit too dense for my taste.
Diane Naylor
[email protected]This cake is so easy to make and it's always a crowd-pleaser.
Gyanusa Sen
[email protected]I've tried this recipe several times and it always turns out great. It's a keeper!
Angela Moreland
[email protected]This cake is delicious! I love the way the cinnamon sugar topping caramelizes in the oven.
laridis sba
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
Tijn Wessels
[email protected]This cake is a bit too sweet for my taste, but it's still pretty good.
Sowrov Parvaj
[email protected]I made this cake for my daughter's birthday party and it was a huge success! All the kids loved it.
Dary Martinez
[email protected]This cake is so moist and flavorful! I love the cinnamon sugar topping.
Emma Line
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and everyone loves it.
Slader Devoe
[email protected]This doughnut bundt cake was a hit at my family gathering! It had a delicious flavor and moist texture. Everyone loved it.