Glazed Old fashioned Donut Cake

I was so mad at my Bundt pan! Refused to use it again, definitely close to buying a new one. OK, it was probably my fault, I did spray it but should have also dusted with flour. I made a banana bread recipe that you bake in a Bundt pan. When I turned it over, half of the cake came out and the top half we ate out of the pan…delicious but ugly. Today I decided to give the Bundt another chance. I love love love donuts, so why not a giant donut. I also love nutmeg and nutmeg is the dominant flavor, besides the tender vanilla cake and drizzled glaze. Everything came out to my satisfaction, so the Bundt pan was lovingly washed and put in it’s place in the cupboard. All is well.

Cake:
1 cup butter, softened
1½ cups sugar
4 large eggs
2 tsp vanilla
3½ cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp nutmeg
1 tsp salt
1 cup buttermilk

Glaze:
2 cups powdered sugar
1/4 cup water

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray and dust with flour. Beat butter and sugar in stand mixer using paddle attachment until fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add flour mixture to butter mixture alternately with buttermilk, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.

Bake about 50 minutes, until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour. Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Recipe from southernliving.com

Advertisement

Baked Apple Fritters

Recently we were in Poulsbo, WA with family, a cute little town.  There is a bakery there with a window filled with beautiful pastries.  My favorite type of doughnut is the apple fritter, I did not have one while we were there, though very tempted.  In an attempt to make a more healthy apple fritter (not deep fried), I came up with this version.  I just used the words healthy and apple fritter in the same sentence, that’s funny.  This recipe should not be considered healthy, but probably does have less calories than the real thing.  We enjoyed them, apple cinnamon goodness.  Baked and all that apple, I think I will pretend they are healthy.

                       

1 cup warm milk, (110 degrees)
1/4 cup butter
1 pkt (2¼ tsp) dry yeast
1/3 cup sugar
3½ cups flour
1 tsp salt
1½ tsp cinnamon
1/4 tsp nutmeg
1 egg, beaten
1 tsp vanilla
2 cups peeled, chopped apples
1 cup powdered sugar
2 Tbl melted butter
1 Tbl milk

Heat milk and butter in microwave until butter is melted and milk temperature is 110°.  Pour milk/butter mixture into bowl of mixer and sprinkle yeast over and let sit until foamy.  Sprinkle sugar over yeast and mix.  Add 2 cups of the flour, salt, cinnamon, and nutmeg, mix until combined.  Add egg, vanilla, and remaining 1½ cups flour, knead.  Place dough in sprayed bowl, cover, and let rise until double about 1 hour.

Punch down dough.  On floured surface, mix chopped apple pieces into dough by hand, handling as little as possible.  Divide dough into six pieces, form each piece into a flat round or oval and place on silpat lined tray or sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 350° and bake fritters 15 minutes.  Mix powdered sugar, melted butter, and milk for glaze and spread over each fritter as they come from the oven.

One Year Ago Today:  Strawberry Lemon Bars

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Baked Apple Cider Donuts

I have had a donut pan for years and never used it, it is time.  This recipe comes from Shurgary Sweets, it is a much healthier donut, wait, can those two words can be used together?  Who can resist a donut with glaze and cinnamon sugar.  If you don’t have a donut pan, use a muffin pan or mini muffin pan, they don’t have to have a hole in the middle!

Donuts:
2 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
2 eggs
1 tsp vanilla

Glaze & Sugar Topping:
2 Tbl apple cider
1¼ cup powdered sugar
1/4 tsp allspice
1/4 cup sugar
1 Tbl cinnamon

Preheat oven to 325°.  In large bowl add flour, sugar, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon.  Mix until blended.  Add apple cider, applesauce, eggs, and vanilla.  Beat for about 2 minutes until smooth and creamy.

Spray donut pan with non-stick spray.  Pour 1/4 cup batter into each donut slot in pan.  Bake for about 10 minutes, until donuts spring back when touched. Cool slightly before removing from pan.

For glaze, whisk together apple cider, powdered sugar and allspice until completely smooth. In separate bowl mix sugar and cinnamon.

Dip each donut into glaze (top of donut only) and then into cinnamon/sugar mix (can dip or sprinkle cinnamon sugar over glaze). The glaze will run down the sides and coat nearly the whole donut. Allow to dry on a cooling rack. Enjoy!

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.