This Donut Cake is from Yossy Arefi’s book called ‘Snacking Cakes.”
It is a heavenly cake that captures all that is great about donuts, with an added twist. In other words, this is donuts taken to another level.
Now there is another delicious treat that comes to mind when eating this cake and that is a Gulab Jamun. If you had to close your eyes and bite into this cake, you will momentarily be delightfully confused. Cake, donut, gulab jamun???
Let’s settle this and make it all three. Why not!
A word on the topping……
Donuts at it’s best are either slathered with powdered sugar or a cinnamon sugar.
The choice will be a personal preference. If using powdered sugar, after a while the sugar will be absorbed by the cake and you will have to apply another layer.
- 1 TB melted butter
- 3 TB sifted icing sugar or 2 TB granulated sugar with 2 tsp ground cinnamon.
Ingredients for Cake
- 113 g butter, melted
- 150 g granulated sugar
- 2 large eggs
- 1 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 190 g cake flour
- 220 g sour cream
- 1 tsp vanilla extract
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease an 8 inch square baking pan/dish and line with an extra long strip of baking paper so that the ends of the paper hang over the pan on 2 opposite sides. This is to create a handle to lift the cake out of the pan.
- In a large mixing bowl, whisk eggs and sugar for about a minute, till pale and foamy.
- Add sour cream, melted butter, grated nutmeg, vanilla and salt and whisk to combine.
- Add flour, baking powder and soda and whisk till smooth.
- Pour into baking pan and bake for 25-35 minutes till well risen, golden brown and springy to the touch.
- Let cake cool in pan for about 10 minutes.
- Lift cake out of pan using both ends of the baking paper.
- Cover with melted butter and powdered sugar or cinnamon sugar.
- Cut into squares.
