Glazed Old Fashioned Doughnut Cake
User Reviews
3.7
Glazed Old Fashioned Doughnut Cake
Description
Glazed Old Fashioned Doughnut Cake combines the soft textures of all-purpose and oat flours with the tang of buttermilk, enriched by a hint of nutmeg. The batter, which includes baking powder and baking soda for leavening, is poured into a well-prepared fluted bundt pan, ensuring distinctive ridges on the finished cake. After baking until a toothpick comes out clean, the cake is cooled and then coated with a carefully whisked glaze made from powdered sugar and water, designed to be pourable yet quickly set. The glaze coats the cake's ridges smoothly, creating visual appeal and added sweetness.
The baking process yields a cake with a tender crumb and a rich mouthfeel from the vegetable oil, while the oat flour contributes a subtle texture variation. This cake suits afternoon tea or dessert occasions where a denser, moist cake with a nostalgic profile is desired. The glaze adds a sweet contrast without overpowering the cake's natural flavors.
Using a classic 10-inch fluted bundt pan ensures the cake's shape and presentation. The recipe allows substituting regular flour for oat flour if necessary. Handling the glaze consistency by adjusting water quantity is important to achieve the right finishing texture. Cooling the cake completely before glazing helps the glaze adhere properly without melting.
Ingredients
dry ingredients
- 2 cups all-purpose flour
- 1 1/2 cups oat flour See instructions here for making your own oat flour.
- 1 1/2 cups granulated sugar
- 1 tsp nutmeg freshly grated
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet ingredients
- 1 3/4 cups buttermilk
- 3/4 cup vegetable oil
- 3 large egg Check out my post on how to bring cold ingredients up to room temperature in a jiffy!, at room temperature
- 2 tsp vanilla extract
glaze
- 2 cups powdered sugar
- water about 5 Tbsp
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.
- To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water.
- When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.
Notes
- Use a classic 10-inch fluted bundt pan for the characteristic doughnut cake shape.
- You can substitute regular all-purpose flour for oat flour if unavailable.
- Adjust glaze thickness by adding water gradually until it flows smoothly but sets quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 351kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 149mg | 6% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 88IU | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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