Do Not Cake
Sep. 28th, 2020 09:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Glazed Buttermilk Donut Cake
"This oversized 'donut' will be the hit of any brunch gathering."
1 1/2 cups sugar
1 cup unsalted butter, softened
4 eggses, room temperature
2 tsp vanilla
3 1/2 cups flour
1 tsp salt
3/4 tsp nutmeg (Ha! I used... actually that amount.)
1/2 tsp baking soda
1 cup buttermilk
Glaze:
2 cups powdered sugar
1/4 cup water
Heat oven to 350. Coat a 12-15 cup bundt pan with baking spray. The plainer the bundt pan the better.
Beat sugar and butter in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 2-3 minutes. Scrape down as needed. Add eggses one at a time, mixing until just combined. Add in vanilla and beat in. Whisk together dry ingredients. With mixer on low speed, gradually add flour mixture to butter mixture and alternate with the buttermilk, ending with the flour. Beat until just combined after each addition. Spoon into the bundt pan and gently tap on the counter 3-5 times to release any air bubbles.
Bake about 15 minutes, until the skewer test comes out clean. Let cool on a rack (in pan) for 15 minutes. Invert out onto a platter, then gently flip back over so the rough side is facing up. Let cool completely, about 1 hour. Whisk together powdered sugar and water until smooth. Brush over cooled cake including sides to look like an old-fashioned cake donut.
What worked: It was somewhat reminiscent of an old-fashioned cake donut in appearance, more so in flavor. It will probably be fine with afternoon tea.
What didn't: It wasn't that interesting, mainly just one-dimensional sweet. I wasn't enthused by this recipe but the wife really was, and part of staying together for mumblety-years is knowing to compromise. Especially on something low-impact like this.
It would be better with some berries or ice cream.
Will I make it again? No. It's just not that interesting.
"This oversized 'donut' will be the hit of any brunch gathering."
1 1/2 cups sugar
1 cup unsalted butter, softened
4 eggses, room temperature
2 tsp vanilla
3 1/2 cups flour
1 tsp salt
3/4 tsp nutmeg (Ha! I used... actually that amount.)
1/2 tsp baking soda
1 cup buttermilk
Glaze:
2 cups powdered sugar
1/4 cup water
Heat oven to 350. Coat a 12-15 cup bundt pan with baking spray. The plainer the bundt pan the better.
Beat sugar and butter in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 2-3 minutes. Scrape down as needed. Add eggses one at a time, mixing until just combined. Add in vanilla and beat in. Whisk together dry ingredients. With mixer on low speed, gradually add flour mixture to butter mixture and alternate with the buttermilk, ending with the flour. Beat until just combined after each addition. Spoon into the bundt pan and gently tap on the counter 3-5 times to release any air bubbles.
Bake about 15 minutes, until the skewer test comes out clean. Let cool on a rack (in pan) for 15 minutes. Invert out onto a platter, then gently flip back over so the rough side is facing up. Let cool completely, about 1 hour. Whisk together powdered sugar and water until smooth. Brush over cooled cake including sides to look like an old-fashioned cake donut.
What worked: It was somewhat reminiscent of an old-fashioned cake donut in appearance, more so in flavor. It will probably be fine with afternoon tea.
What didn't: It wasn't that interesting, mainly just one-dimensional sweet. I wasn't enthused by this recipe but the wife really was, and part of staying together for mumblety-years is knowing to compromise. Especially on something low-impact like this.
It would be better with some berries or ice cream.
Will I make it again? No. It's just not that interesting.
