An oversized glazed old fashioned donut cake baked golden brown in a bundt pan. Perfectly moist and tender and topped with a sweet vanilla drizzle, this cake will be a hit at your next holiday brunch.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla bean paste
- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3/4 tsp ground nutmeg
- 1/4 tsp cardamom
- 1/2 cup buttermilk, room temperature
- 1/2 cup full fat yogurt, room temperature
- 2 1/4 cups confectioner’s sugar
- 1/4 cup whole milk
- 1 tsp vanilla or vanilla bean paste
- Preheat oven to 350 degrees.
- Spray a 12-15 cup bundt pan with non-stick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy. About 2-3 minutes. Scrape down the bowl halfway through.
- Add eggs, one at a time until fully incorporated.
- Add the vanilla and mix until just combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cardamom. With mixer on low speed, slowly add the flour mixture to the butter mixture alternating with the buttermilk and greek yogurt. Mix until just barely combined with a few streaks of flour remaining.
- Do not over mix.
- Remove the bowl from the mixer and stir once or twice with a rubber spatula being sure to scrape the bottom of the bowl.
- Spoon the batter into the prepared bundt pan.
- Tap pan on countertop 3 times to release any air bubbles.
- Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. If top of cake is browning too quickly, loosely cover with aluminum foil.
- Remove the cake from the oven and set on a cooling rack to cool slightly. Set timer for 10 minutes.
- After 10 minutes, invert the cake out of the pan onto a cooling rack or cake platter and then gently flip the cake back over so that the rough side is facing up.
- Allow cake to cool before glazing.
- In a medium bowl whisk together confectioner’s sugar and milk until smooth and pourable. If glaze is too thin, add more confectioner’s sugar. If too thick, add more milk. Drizzle or brush over the cooled cake, being sure to drench the top and sides of the cake. The glaze will harden as it sits.
Recipe slightly adapted from Southern Living Magazine.
Cake is best enjoyed the day it is made.
Store tightly wrapped in a cool, dry place.