Doughnut Cake
So I got hold of a new pan to make a cake that I did years ago but hadn’t got around to it yet. I was keen to use it for something, as it was gathering dust at the back of the cupboard. It has a hole in it and while spending the day huddled inside with the littlest on a cold, wet and windy day, we thought we would get some kitchen action in and make a massive doughnut……. well doughnut cake.
Following the baked doughnut recipe from earlier in the year, it was a simple case of making that, pour it and then bake for longer. Before you know it, you’re eating a healthy segment of a massive doughnut (cake) with a big cup of strong tea by the fire.
Result.
For ingredients or smaller versions see this recipe.
Step 1 - Mix
Heat your over to 200C
Combine the ingredients in a bowl
Get your electric whisk out until its well combined
Wipe your pan with some vegetable oil and kitchen paper
Pour the mixture in and let settle evenly
Step 2 - Bake
Put it in the oven for 15 minutes then check it with a sharp knife. If it doesn’t come out clean put it back in for another 5 and repeat until done
When it’s done pull it out, flip it on a rack and let it cool
Step 3 - The Glaze
Mix up the glaze ingredients and pour it back into the cake tin
With a plat below the rack, put the doughnut in with any spit facing up
Squish the doughnut around and then flip back onto the rack, pouring any excess back over it
Add your topping of choice. I like sprinkles
Slice and serve as required
Doughnut Cake
Batter
2 cups plain flour
3/4 cup caster sugar
1 tsp salt
2 tsp baking powder
3/4 cup buttermilk (or whole milk + 2 tsp lemon juice)
2 eggs, lightly whisked
2 tbsp melted butter
Glaze
Plain sugar glaze
1 cup of Icing sugar
2 tbsp water
1 tsp of food colouring
Add 1/2 tsp of vanilla extract to the base glaze for a little extra flavour