This excessive donut is the hit of every brunch event. Although this dessert looks straight from the shop, its recipe, which gives the cake the rusted, rocky look of an old-fashioned donut, is a moist, delicate, and leavening-filled cake. Nutmeg and vanilla extract add a classic donut flavor and buttermilk gives the sweetness a strong note. But the most important thing is the simple powdered sugar glaze that makes this look like a real deal and creates a bright coating. Brush the glaze across the whole cooled cake, including its sides.
Baking spray with flour
1 1/2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 1/2 c (about 14 7/8 oz.) of all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup whole buttermilk
2 cups (about 8 oz.) powdered sugar
1/4 cup water
1. Preheat the oven to approximately 350 ° F. Coat with baking spray a 12- to 15-cup Bandt bowl.
2. Beat granular sugar and butter at medium-high speed with a standing mixer, 2 to 3 minutes, stopping the scrape downsides of the bowl as necessary. Add 1 egg at a time and beat until after each addition is combined. Add vanilla, beat just together.
3. In a medium bowl, whisk flour, baking powder, salt, nutmeg, and baking soda. At low speed, with a blender, gradually add flour mixture to butter mixture alternately with buttermilk and start and end with flour mixture. Spoon the batter into the pan; pat the counter 3 to 5 times so that the air bubbles can be released.
4. Bake for about 50 min in a preheated oven until the toothpick inserted in the middle of the cake is clean. Allow the pan to cool for 15 minutes in the wire rack. Turn the cake from the pan into a board or platter and then flip the cake back over a rough side. Cooldown completely on the wire rack, about 1 hour.
5. In a medium saucepan, smoothly whisk powdered sugar and water. Brush the cooled cake over. Slice and serve.
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