Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

So a family throw back… on the occasional Sundays Dad would go to Winchell’s on Milpas for an assortment of donuts to devour after Mass. Oh and when I say, “devour,” I mean, “DEVOUR.” Four boys and a huge tomboy; at the most flattering, we were demanding.

One of my favorite donuts on those rare donut Sundays was the Old Fashioned. The flavors were simple, subtle, and delightful. Fried dough and a powder sugar icing? Oh hell yes!

I stumbled upon this recipe and thought I hit gold. Well, not gonna lie, it’s damn good! Yes, the recipe does not involve fried dough (my nemesis: I love it but I’m scared of the yeast in a donut recipe), but the moist cake will welcome you in with a warm hug.

The sugary icing is a full on bonus. There’s a balance between the subtle flavors of the cake and the bold flavor of the icing. It’ll make even your most discerning dessert critic giggle with happiness.

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake (recipe care of theviewfromgreatisland.com)

INGREDIENTS: 2 cups all purpose flour, 1 and 1/2 cups oat flour, 1 and 1/2 cups sugar, 1 tsp freshly grated nutmeg, 1 and 1/2 tsp baking powder, 2 tsp vanilla extract, 2 cups powdered sugar, about 5 Tbsp water

DIRECTIONS: Preheat oven to 350F. Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour. Whisk the dry ingredients together in a large mixing bowl. Whisk the wet ingredients together in a another bowl. Add the wet ingredients to the dry and whisk until just combined, don’t over mix. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes. Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely. To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the ‘squiggles’ should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water. When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.

Notes and Variations:

The pan I used for this recipe is the classic Wilton 10 inch fluted bundt pan. In a pinch, you can substitute regular flour for the oat flour.

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