Maple Donut Cake

Old-fashioned buttermilk donut cake

1. Preheat the oven to 350°F.
2. Liberally butter and flour your pan, particularly if using a bundt pan with lots of design.
3. Sift or whisk the flour, baking powder, baking soda, salt, and cinnamon or cardamom into a medium bowl.
4. In the bowl of your stand mixer (or in a medium to large bowl if using a hand mixer), cream the butter and sugar on medium speed until light and fluffy (about 5 minutes).
5. Add the eggs and vanilla one at a time, beating on medium speed for one minute after each addition, scraping down the bowl as necessary.
6. Add half of the flour mixture and beat on low speed until just incorporated. Scrape down the bowl.
7. Add the buttermilk and beat on low speed until just incorporated. Scrape down the bowl.
8. Add the rest of the flour mixture and beat on low speed until just mixed.
9. Scoop the batter into the prepared pan and use a spatula to spread it evenly around the pan. Give the pan a few thwacks on the countertop to even it out and get out any air bubbles.
10. Bake for 28 to 30 minutes, until the cake is beginning to turn golden and a toothpick inserted into the cake comes out clean and without any crumbs. The cake will be just starting to pull away from the edge of the pan.
11. Let the cake cool in the pan for 10 minutes.
12. Carefully run a thin knife or spatula around the inner and outer edges of the cake. Invert the cake onto a cooling rack so that it is "upside down" (i.e. the cake that was exposed is now the bottom of the cake). Let cool completely.

Maple glaze

1. Combine the confectioners sugar, maple syrup, and melted butter in a small bowl.
2. If the glaze is too thick, add a tablespoon of milk at a time until it is just pourable. If the glaze is too thin, add more confectioner's sugar.
3. Put the cake, still on the cooling rack, over a sheet of parchment or wax paper and pour the glaze over the cake, letting it run down both the inner and outer edges. Feel free to pour on several layers of glaze.
4. Let the maple glaze dry about one hour before serving.
5. This maple donut cake is freshest within the 24 hours after baking, but it will keep at room temperature for one week, if it lasts that long in your house.