Donut Cake

After contemplating my cooking and baking over the last  year or so, I decided to find some inspiration, and, with simple click on the interweb, I found more than I could possibly sift through. I found this Donut Cake recipe at The Wednesday Chef, one recipe among many mouth watering posts. I decided to try it as the description was so enticing. I do not care for frying donuts in my house due to the lingering smell of fry grease. Instead, this cake fills the house with a sweet aroma.  My kids floated out of their rooms wondering what smelled so good.
The cake was moist and delicious. I decided to use a 7 inch round cake pan with high sides and but the smaller pan size left the center of the cake underdone. Use the 9 inch springform pan.  It didn't taste like a cake donut but the fresh nutmeg and cardamon combined with the tangy tenderizing buttermilk flavors were lovely and comforting. It is easy to put together and could be your go to cake recipe.

Donut Cake
Makes one 9-inch cake

1 stick butter, room temperature
1 1/3 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
2 tablespoons cornmeal
1/2 teaspoon kosher salt
2 1/2 teaspoons baking powder
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cardamon
1/2 cup buttermilk, room temperature

Heat the oven to 375°F. Butter and flour a 9-inch springform pan, and set it aside.
Beat the butter and sugar together until light and fluffy, about two minutes.
Add the eggs, one at a time, beating to incorporate after each addition, then add in the vanilla. Scrape down sides of bowl with a rubber spatula. Set aside.
Whisk together the flour, cornmeal, salt, baking powder, and nutmeg and cardamon, if using,  in a small bowl.
Add the flour mixture to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour. Make sure each addition is incorporated before adding the next, but don't over-beat it at the end.
Spread the batter in the prepared pan and smooth the top.
Bake until the top is puffed and golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes.
Cool on a rack before serving warm or room temperature.



Adapted from Wednesday Chef