A point of clarification up front so that you don’t make the same mistake I did. When I saw the words “old fashioned donut bundt cake” strung together, I made the leap to a cake inspired by the categorical old fashioned donut. You know, the one that sort of looks like a star, has a sour cream base and is best with the clear glaze (don’t talk to me about chocolate)?
Alas, this is not that recipe. Instead this is a nod to the temporal old fashioned donut. As in, old timey. Both are delicious. But, sometimes it’s disappointing to think you are about to enjoy one thing when it’s really (per user error) another.
Nutmeg forward and dense, this cake would be a ringer as a Christmas morning treat. Sub-in egg nog for the buttermilk and you’ve got yourself Christmas dessert.
The original recipe calls for a cinnamon sugar topping, which is, of course, delightful. But, I opted for a tender, rich brown butter glaze.
Either way, you’ve got a winner. Especially if you aren’t confused about your donut varieties.
Old Fashioned Doughnut Bundt Cake
adapted from Erin Jeanne McDowell
for the cake
- 1 C (225g) unsalted butter, room temp
- 1 1/2 C (300g) granulated sugar
- 4 large eggs, room temp
- 1 1/2 tsp vanilla extract
- 3 1/2 C (445g) all-purpose flour
- 1 tsp freshly grated nutmeg
- 2 tsps ground cinnamon
- 2 tsps baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 C (240 ml) buttermilk, room temp
for the icing
- 6 TBS (85g) unsalted butter
- XX (350g) confectioner’s sugar, sifted
- 1 tsp light corn syrup
- 1/2 tsp vanilla extract
- 6 TBS hot water
- 1/4 tsp kosher salt
for the cake
- Preheat oven to 350 degrees. Generously grease (butter or spray) a 10-12 cup bundt pan.
- In the bowl of a standing mixer with paddle attachment, cream together butter and sugar until light and fluffy (4-5 minutes)
- Add eggs one at a time and mix until well incorporated, scraping down bowl after each addition. Beat-in vanilla.
- In a medium bowl, sift together flour, nutmeg, cinnamon, baking powder, baking soda and salt to combine.
- Add half of the flour mixture to butter mixture and mix on low until just combined. Add half of the butter milk and mix to combine. Repeat. Scrape down bowl making sure batter is well mixed.
- Pour batter into prepared pan and spread evenly. Rap pan on counter a couple of times to remove air pockets.
- Bake until a toothpick inserted into the cake comes out with only fine crumbs, 45-55 minutes.
- Cool in pan for 10 minutes. Then invert onto a wire cooling rack and remove from pan. Allow to cool completely before icing.
- Melt butter in a small saucepan. Bring up heat and allow to medium and let simmer until it reaches a deep golden brown and smells nutty. Remove from heat and allow to cool for a few minutes.
- In a medium bowl, sift confectioners sugar and salt. Whisk-in brown butter, vanilla and corn syrup. Add hot water up to six tablespoons one tablespoon at a time until you reach desired consistency (more water for glaze, less for a thicker icing).
- Pour icing over cake and allow to cool completely before serving.