Hostess crumb donuts ingredients12/27/2023 ![]() Swap the buttermilk for a homemade version! To do so, pour 1 tablespoon lemon juice into a 1-cup measuring cup fill to the top with regular milk.Adjust the spices as desired (NOTE: Nutmeg is a critical ingredient to making this cake taste like a true donut, so I don’t recommend leaving it out unless you must! But you can increase the amount of cinnamon and reduce the amount of nutmeg, or vice versa, to suit your tastes).Swap the all-purpose flour for gluten-free 1-to-1 baking flour (such as Bob’s Red Mill’s).Here are some easy swaps to make that will still make for a tasty cake: That said, I know there are always reasons for substitutions and swaps, and this cake is very forgiving. Any Ingredient Swaps I Can Make?įor best results, I always recommend making the recipe as written so you can enjoy it as it was meant to be enjoyed. Top with the glaze, let the glaze set, then slice and serve. Allow the cake to thaw overnight in the refrigerator, then remove from the fridge a few hours before serving (this cake tastes best at room temperature). Once the cake is baked and fully cooled (but not yet glazed), wrap it very tightly in plastic wrap, then foil. ![]() Serve with a scoop of ice cream, because you can. ![]() Add a spoonful of jam for a “jelly donut” cake slice.Top it with sprinkles just after adding the glaze (before it sets!).This cake tastes really, really, ridiculously good on its own, but if you feel like leveling up, here are a few ways to serve this cake: Step Five: Set and slice! Let the icing set completely (about 15 minutes), then slice and serve!.Brushing it over the cake, rather than spooning it on, makes the cake look like it’s been dipped in glaze just like a regular old-fashioned donut! Whisk the powdered sugar and milk together in a bowl, then brush the tops and sides of the fully cooled cake with the glaze. Allow the cake to cool completely on the cooling rack (about 1 hour). Brush the outsides of the warm cake with melted butter (this gives the cake extra donut-like flavor and moistness). Cool in the pan for 15 minutes, then invert onto a cooling rack. Bake until the edges are golden-brown and a toothpick inserted in the center comes out clean, about 50-55 minutes. Pour and spread the cake batter into a greased and floured Bundt pan, and tap on the counter a few times to release any air bubbles. Whisk the dry ingredients together, then add them to the batter along with the buttermilk, in batches. Beat butter and sugar together until pale and fluffy, then beat in the eggs and vanilla. All that’s left to do is bake! How to Make This RecipeĪs per usual, please scroll all the way down to the bottom of this post for the full recipe + directions, but here is a basic overview of how to bring this donut cake into your life: I love this recipe because while it packs a punch in the presentation department, the ingredient list is very accessible and pantry-friendly. Powdered sugar + milk for that lovely glaze!.Buttermilk, for leavening and a tangy flavor.Cinnamon and nutmeg, to bring out that classic donut flavor.Butter, for baking the cake and brushing on the outsides to give it extra flavor and moistness.Here is what you’ll need to make this old-fashioned glazed donut cake: How do we do it? We start with the right ingredients, of course. Here is what we are going for with this cake: a recipe that equally tastes and looks like a donut and a cake at the same time. A fun recipe that’s perfect for breakfast, brunch, dessert, or all of the aboveĬheck out these Baked Donuts too! Best Ingredients for Donut Cake.Lightly spiced flavor throughout with a hint of tang from buttermilk.A dense, tender crumb reminiscent of a classic cake donut.Here is what you can expect from this fabulously oversized donut of a cake: Henceforth, this donut cake is guaranteed to be a part of our birthday traditions in some way. We topped slices with whipped cream and sprinkles and it was the perfect way to start my girl’s special day. Truth be told, my daughter requested a cat cake for her birthday so we didn’t have this donut cake as her birthday cake, BUT we did eat it for breakfast instead! And I may or may not need to put it on repeat for my own birthday. It’s a lot of balloons and streamers and singing and candle-blowing and present-opening and general merry-making for a whirlwind 13 days, and it’s so fun. ![]() Addy just turned five (FIVE, HOW) on Wednesday, I turn 35 on Mother’s Day, and Avery turns eight on May 9. This week marks a full two weeks of birthday celebrations in our household - the annual “Birthday-stravaganza,” if you will. Are you ready for this? You’re totally ready for this. It’s a donut! It’s a cake! It’s both! This oversized, old-fashioned glazed donut cake is baked in a Bundt pan for a party-ready dessert (or breakfast) that’s reminiscent in both flavor and texture of the classic donut, no frying necessary.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |