Old-Fashioned Doughnut Bundt Cake

By Erin Jeanne McDowell

Old-Fashioned Doughnut Bundt Cake
John Kernick for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 10 minutes
Rating
4(2,242)
Comments
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This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it’s baked rather than fried, it also gets a generous coating of melted butter while it’s still warm to give it some of that doughnut richness. Then it’s coated in cinnamon-sugar. It’s neither a doughnut nor a cake – it’s both. It’s delicious right after it’s made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.

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Ingredients

Yield:10 to 12 servings
  • Nonstick cooking spray
  • 1cup/225 grams unsalted butter, at room temperature, plus ½ cup/115 grams, melted, for finishing
  • 1½cups/300 grams plus ⅔ cup/135 grams granulated sugar
  • 4large eggs, at room temperature
  • 1½teaspoons vanilla extract
  • 3½cups/445 grams all-purpose flour
  • 1teaspoon freshly grated nutmeg
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • ¾teaspoon fine sea salt
  • 1cup/240 milliliters buttermilk
  • 2teaspoons ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

460 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 7 grams protein; 310 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1½ cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.

  3. Step 3

    In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.

  4. Step 4

    Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.

  5. Step 5

    Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn’t, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.

  6. Step 6

    In a small bowl, mix the remaining ⅔ cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.

Ratings

4 out of 5
2,242 user ratings
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Comments

Jean Paulson

Long ago I learned the trick of buttering/greasing pan and then sugaring ,not flouring, it. Cakes always release easily, or if there's any reluctance, a short spin on a warm burner solves it. This also lends a very slightly crunchy caramelized note.....maybe not always desirable, but hey, I've never had a complaint.

Gabby

I made this over the summer and it was quite good, and then made it again this evening in order to self-soothe two days after Trump extremists tried to take down the Capital, fomented by Trump himself. This, plus a strong drink, helped a little bit.

linda evanston

Erin’s not kidding when she says to grease the pan liberally...I thought I’d done a good job but, alas, a quarter of the top of the cake stuck to the pan! I managed to scrape it out in chunks and replace it. The butter and sugar were a good camouflage. Don’t be afraid to get your hands in the sugar and rub the sugar along the sides. I found it helpful to butter a smaller section at a time and add the sugar immediately rather than buttering the whole cake and then adding the sugar afterwards.

Jan

I made this today. I reduced the sugar in the batter by 1/4 cup and used less than half of the cinnamon/sugar mixture. Delightful and yummy. I would bake this again.

Lorraine Fina Stevenski

I looked at both the jam filled recipe and the plain recipe (this one) and decided more is better. This recipe has more butter and eggs. And tangy buttermilk. That sold me right there. I decided to make this recipe in 12 individual short muffins. And skip the topping. I used a generous sprinkle of cinnamon sugar on top of each muffin before baking. They came out perfect at 350 for 15 minutes. Nice high rise, browned top and a fabulous buttery crumb with a big hint of nutmeg. Perfect recipe!

Lorraine Fina Stevenski

My advice is to weigh the flour. Too much flour will result in a dry bake. Then don't overbake! Test with a toothpick a few minutes before your timer goes off. It should come out dry. So many people don't like a recipe because of these 2 culprits.

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