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Craving donuts? Make this great donut cake instead of going out!
For The Love Of Donuts
Donuts are one of the world’s best-loved snacks. While they may be called something different in different lands, donuts are all basically the same; deep fried spice cake!
Donuts are a snack (or breakfast) that most tend to limit because they are deep fried. Delicious though they may be, the fat is not good on a regular basis.
Well, what if I told you that you can get the same great donut taste with much less fat? Well, here it is in cake form! I’m really not saying that this cake, or any other, should be looked upon as a health food, but you can eliminate the deep frying and have a little less fat.
The Key Is Spice
I may have mentioned this before but I used to make donuts when I did a stint as a professional baker in a local store after my late husband’s heart surgery. My specialty was actually the apple cider donuts, but I digress.
While at the store, I learned what made donuts taste special and would put my own stamp on the standard commercial mix.
My secret for “regular” cake-style donuts was replacing the water the mix called for with part buttermilk. The mix also needed its ante upped with a whisper of mace.
Just so you know, mace is the ingredient that makes all donuts taste like “donuts.” Along with mace goes nutmeg. Mace is related to nutmeg, being it’s the outer layer of the seed. However, you must be very conservative with mace since it’s strong and will overpower anything it’s in. Less is more in this case.
Make Sure To Glaze
The crowning glory on this cake is the glaze.
There’s nothing really special about it as it’s just a confectioner’s sugar and water mixture, but it does tie everything together that makes this cake taste like an actual donut.
Buttermilk Donut Cake
- 1 1/2 cups sugar
- 1 cup unsalted butter softened
- 4 eggs at room temp
- 2 tsp vanilla
- 3 1/2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 tsp nutmeg
- 1/8 tsp mace optional
- 1/2 tsp baking soda
- 1 cup buttermilk see notes
- 1 cup confectioner’s icing sugar
- 2 tbs water
- Spray a large (at least 10 cups) fluted tube pan with non-stick spray.
- Preheat oven to 350F/180C.
- Mix flour, baking powder, salt, nutmeg, mace and baking soda in a medium bowl. Set aside.
- Using a heavy-duty stand mixer (batter is thick and may be too much for a hand-held) cream the butter and sugar on medium speed until it’s pale and fluffy.
- Add eggs, one at a time, beating until combined. Add the vanilla, just until it’s incorporated.
- With mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
- Spoon batter into prepared pan. Tap the pan a few times on the counter to release any air bubbles.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a rack for 15 minutes then remove the cake from the pan and invert it so the rough, cracked side is facing upward. Cool completely.
- Mix the confectioner’s sugar and water until smooth. Spoon over top of the cake.