Old Fashioned Donut Cake
Old fashioned donuts are also referred to as:
Buttermilk donut, sour cream donut, or a cake donut.
And it's one of my all time favorite types of donuts. It definitely gives another fave, jelly filled, donut a run for its money. Old fashioned donuts are tender, cakey, and the perfect amount of sweetness from the thick vanilla glaze.
In staying true to its many names I thought why not not make an old fashioned loaf cake? I can't guarantee it'll top the donut version ( I mean who doesn't like deep fried bread), but it's a delicious close comparison.
It has all the same key ingredients as the donut: buttermilk, sour cream, a bit of cinnamon, nutmeg, and topped with its signature vanilla glaze.
Old Fashioned Donut Cake
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (100g) white granulated sugar
- ¼ cup (57g) neutral oil
- ¼ cup (57g) unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (118g/ml) buttermilk
- ½ cup (120g) sour cream
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 cup (200g) powdered sugar
- 2 Tbsp unsalted butter, melted
- 2 tsp vanilla extract
- 1-2 Tbsp milk
Instructions
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Lightly grease a 9x5 loaf pan with cooking spray, and line with parchment paper. Set side.
- In a medium sized bowl whisk together flour, baking soda, and salt, cinnamon, and nutmeg. Set sided.
- In a large mixing bowl, cream together sugar, butter and oil, until slightly fluffy and smooth.
- Add in eggs and vanilla and mix until combined.
- Mix in sour cream and buttermilk until fully combined.
- Fold in dry ingredients.
- Bake for 60-65 minutes or until a toothpick or cake tester comes out clean or when the middle internal temperature is about 200°F.
- Let cool in the loaf pan for 15-20 minutes before lifting bread out of the pan by pulling up on the parchment paper, leaving to cool completely on a wire rack.
- While the cake is cooling, prepare the glaze by whisking together the melted butter, vanilla extract and powdered sugar.
- Add 1 to 2 Tbsp of milk depending on how thick you want the glaze.
- Pour glaze over the top of the cooled cake, and let the glaze set for 30 minutes before serving.
- Cut into desired amount of slices.
Donut cake can be left at room temperature up to 3 days, or refrigerated in a sealed container for up to a week.
