Four months go by without any food posts from me and I come at you with donut cake. I wanted to make sure it was something you were all going to make to get you back on track for recipes on this blog. I couldn’t very well make my first post called “kale smoothies” or something, that would not do.

I miss donuts. I ate them often growing up and less and less frequently after leaving the Midwest until coming to Asia where I eat them almost never. Cider mill donuts are the best, the cinnamon sugar kind, fresh and warm. I gorged on them last year when we passed one (open! In July! – I was pregnant, ok?). Well guess what folks…here is a cake that brings you all that warm deliciousness with a sugar crunchy top any time of the year on any continent.

The cake here is a bit denser than your typical cake donut, and the moistness works to mimic that warm steam that emits from a fresh donut. The smell that fills your kitchen as you bake this is almost as good as the cake itself, pure cider mill stuff; I think it’s the nutmeg/vanilla combo. Do yourself a favor and eat this with hot coffee, masala tea or fresh cider, depending on what part of the world you are making this in.

Cider Mill Donut Cake (adapted from The Wednesday Chef)

  • 8 Tbsp butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2 Tbsp cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp fresh ground nutmeg
  • 1/2 cup buttermilk*
  • 1/4 cup cinnamon suga
  1. Butter and flour an 8″ springform pan. Preheat the oven to 350F.
  2. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Beat in vanilla.
  3. In a separate bowl, whisk together dry ingredients. With the mixer running, alternatively add flour mixture and buttermilk to the butter mixture in 3 additions each, scraping down the bowl and stopping when it is fully incorporated but not over mixed.
  4. Pour into prepared pan and spread evenly. Coat the top of the batter with cinnamon sugar. Bake 35-45 minutes, or until tester inserted comes out clean and you are ready to pass out from the lovely aroma. Cool in pan 10 minutes, then transfer to a plate to eat soon. Or later. Enjoy.

*Asia: no donuts, no buttermilk. You can substitute drained whey from yogurt or milk with a squeeze of lemon juice. They both get the job done.

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