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Doughnut Bundt Cake

  • Author: Meagan


Of COURSE I had to try this…in fact, I made it for a big Sunday brunch and even though everyone was already stuffed, there was hardly any leftover.  It was still warm, so an unfair contest really.  Borrowed from New York Times Cooks, who needs doughnuts when you can have cake and doughnuts?



1 c. butter, room temperature AND 1 1/2 c. sugar

4 eggs, room temperature

1 1/2 t. vanilla

3 1/2 c. flour

1 t. EACH ground nutmeg AND salt

2 t. baking powder AND 1/2 t. baking soda

1 c. buttermilk

Topping – to be applied to warm cake

1/2 c. butter, melted AND 2 t. cinnamon mixed with 2/3 c. sugar


Preheat the oven to 350 and generously butter your favorite bundt pan.  Using your electric mixer, cream together the butter and sugar on medium speed for about 5 minutes until fluffy.  Crack in the eggs, one at a time, mixing well in between each addition and stopping to scrape down the sides of the bowl as needed. Add in the vanilla and mix again.

In a medium bowl, whisk together the flour, nutmeg, salt, baking powder and baking soda, then add half of this dry mix to the bowl and mix on low until combined.  With the mixer running on low speed, slowly and steadily add in all of the buttermilk until well mixed, then stop the mixer and add in the remaining dry ingredients.  Mix until the batter is fully incorporated and be sure to scrape down the bowl.

Pour the batter into your prepared pan and smooth out the top.  Tap/bang the full pan on your countertop (I soften the blow with a kitchen towel), to release any air bubbles.  Bake for 45 to 55 minutes until a toothpick poked into the center comes out clean and the cake is a lovely golden brown.

Leave the cake in the pan to cool for about 20 minutes – melt the butter and whisk together the cinnamon and sugar topping ingredients while you wait – and then give the pan a good couple of taps on your kitchen towel on your counter and release the cake onto your chosen serving platter.  Brush the warm cake all over with all of the melted butter and then generously sprinkle on the cinnamon sugar.  You may have to gently press in the sugar mix a bit to get it to stick.  Allow the cake to cool enough to cut it and then enjoy!



From Meagan's Kitchen

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