Have you ever dreamed of a Cinnamon sugar Donut the size of a Cake?! Well, you will be dreaming of it now! This moist cake reminds you of the Fair with those sugary donut fingers and singing tastebuds !
A Moist but Firm Cake…
There are thousands of recipes out there for just about any texture you are looking for in a cake! Sometimes you want a spongey cake. other times you want a dense cake with thick icing, say for a birthday?! Well, this recipe mixes a bit of both. I wanted the cakey-ness of the donuts inside, but the dense firmness a doughnut has so it does not completely crumble or deflate.
This recipe holds a firm consistency while also keeping moist! The trick: The vanilla yogurt or sour cream. These add great flavour and help to make a cream consistency but not to runny like eggs will accomplish. While on the topic of eggs, i never liked using 4 eggs in my cakes, and therefore this recipe has one!
One Consideration with this cake:
This recipe makes for a cake about 1/2 the size of a traditional bundt cake pan. If you desire a very Tall/Fuller Cake please double the quantities.
|Prep time||Bake Time||Total Time|
|15 mins||~40 mins||55 mins|
Cinnamon Sugared Bundt Cake (aka Donut Cake)
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup vanilla yogurt or sour cream
Preheat the Oven to 350 Degrees F or (170 C) * we can do this first because it is quite quick to mix the batter up!*
In a large bowl mix together the flour, baking powder, baking soda, and salt. Whisk until it is all well combined. Set aside.
In another medium sized bowl beat together the unsalted butter and sugar until grainy sand like consistency appears. 3-5 mins with electric mixer or by hand with a wood spoon. Add the vanilla extract and the egg and mix well. Once combined, pour the wet mixture in the medium bowl into the flour mixture in the larger bowl. Mix the two and add the yogurt or sour cream as you mix. Continue until a smooth thick batter appears.
Grease or butter a bundt cake pan before pouring the batter in. Once complete pour the batter in the pan and spread it around to ensure there aren’t any large gaps. Bake for ~40 minutes or until a toothpick comes out cleanly from the centre of the cake!
Let cool a few minutes. I would recommend placing on a cooling rack overtop of a pan to trap the excess sugar while sprinkling. (pictures below) Then, serve and enjoy a Cinnamon Sugar aka Donut Cake!
Happy Baking 🙂
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