Powdered Sugar Doughnut Cake
User Reviews
5
Powdered Sugar Doughnut Cake
Description
The Powdered Sugar Doughnut Cake recipe blends granulated sugar and eggs until pale and foamy before incorporating sour cream, melted butter, vanilla extract, and freshly grated nutmeg for warmth and aroma. The dry ingredients—flour, baking powder, baking soda, and salt—are folded in gently to preserve the smooth batter without overmixing.
Baked at 350°F in an 8x8 pan lined with parchment paper, the cake is cooked just until a toothpick comes out clean or with moist crumbs, avoiding dryness. Letting the cake cool before removing from the pan ensures neat slicing. The topping features melted butter brushed on and a dusting of confectioners' sugar to replicate the sweetness and powdery finish of doughnuts.
This cake offers a nostalgic nod to doughnuts in a simpler form suitable for home baking. Its moderately spiced and buttery flavors make it well matched with coffee or tea.
Ingredients
- 3/4 cup granulated sugar
- 2 large egg
- 1 cup sour cream
- 1/2 cup butter melted
- 1 tsp vanilla extract
- 1 1/2 tsp nutmeg freshly grated
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all-purpose flour
topping
- 1 Tbsp butter melted
- 3 Tbsp confectioners sugar
Instructions
- Preheat oven to 350F Spray an 8x8 baking pan and line with a sheet of parchment paper with long ends. This will allow you to remove the cake for neater slicing. Note: you can use a 9x9 pan but check the cake at 20 minutes.
- In a mixing bowl whisk or beat the sugar and eggs until pale and foamy.
- Whisk in the sour cream, butter, vanilla, and nutmeg. Beat until everything is well incorporated and the mixture is smooth.
- Fold in the salt, baking powder, and baking soda until evenly incorporated, then fold in the flour, mixing just until no dry flour remains. Don't over mix at this point.
- Turn the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out without wet batter. Moist crumbs are fine, and you want to be sure not to over bake this cake or it will be dry. Note: check the cake on the early end, especially if your oven runs hot.
- Let the cake cool for 15 minutes, then lift it out using the parchment paper, to a cooling rack to cool further.
- When the cake is still a bit warm to the touch, brush the top with the melted butter and immediately sift the powdered sugar over the surface. You will want a nice thick layer of sugar, so I sift several layers until I'm satisfied.
- Store the cake on the counter, covered with foil.
Notes
- This recipe is adapted from "Snacking Cakes" by Yossy Arefi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 272mg | 11% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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