Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

Oh holy hell! I am getting absent minded in my old age. A couple of weeks ago I tried making what I thought would be fabulous lemon scones but totally spaced adding the much needed milk. Today I forgot to add the vanilla to this cake. Seriously, pay attention Anne!

Even with the mistake, this cake is delicious. Amazing consistency, very pretty, moist, and delicious. It’s the perfect addition to any brunch.

I chose this recipe because it reminded me of our family’s tradition of going to church on Sunday mornings followed by Dad’s very important trip to Winchell’s to get everyone donuts. He, of course, would come home with two dozens when there were only seven of us. But then again the seven included one adult man, one adult woman, 4 growing boys, and one growing tomboy. Ya’d think there woulda been left overs, but nope! Anyway, this recipe reminded me of those chaotic, love filled Sunday mornings and the flavors did not disappoint.

Don’t get intimidated by the “oat flour.” All you have to do is grind up oats (I used old fashioned rolled oats). This is a really easy cake to make. You’ll dig it!

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, 1/2 tsp baking soda, 1/2 tsp salt, 1 3/4 cups buttermilk, 3/4 cup vegetable oil, 3 large eggs (at room temperature), 2 tsp vanilla extract

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.

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