Thursday, May 31, 2012

Donut Cake

This recipe is everywhere right now. Add a little nutmeg and some buttermilk to a plain little cake and you end up with that donut flavor. Think Donut Muffin. This is supposed to be a version of that recipe that's been around for 100 years - the Busy Day Cake. The popular version has 2 T. of cornmeal added to the cake batter - my spouse didn't like the taste, although he liked the texture. My second attempt omitted the cornmeal and I increased the amound of nutmeg. I like. What I don't like? The new blogger...

1 stick butter, softened
1 1/3 cups sugar
3 large eggs
2 t. vanilla
2 cups flour
1/2 t. salt
2 1/2 t. baking powder
1/2 t. nutmeg
1/2 cup buttermilk

1. Heat the oven to 375°F. Butter and flour a 9-inch springform pan, and set it aside.

2. Beat the butter and sugar together until light and fluffy, about two minutes. Add the eggs, one at a time, beating to incorporate after each addition, then add in the vanilla. Scrape down sides of bowl with a rubber spatula. Set aside.

3. Whisk together the flour, salt, baking powder, and nutmeg. Add the flour mixture to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour. Make sure each addition is incorporated before adding the next, but don't over-beat it at the end. Spread the batter in the prepared pan and smooth the top.

4. Bake until the top is puffed and golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool on a rack before serving warm or room temperature.

This is for you, Kelley.

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