DONUT CAKE
An ideal cake recipe for the donut lover. Reminiscent of a cake donut, this cake is a whimsical choice for a birthday or brunch.
Provided by Land O'Lakes
Categories Cake Coffee Cake Butter Cream Egg Sweet Baking Making It Photo-Ready Dairy Dairy Breakfast and Brunch Dessert
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine milk, melted butter and eggs in bowl. Set aside.
- Combine flour, sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
- Spoon batter into prepared pan. Bake 35-40 minutes or until a few moist crumbs cling to toothpick inserted near center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
- Heat whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Pour over top of cooled cake. Sprinkle with rainbow sprinkles as desired.
Nutrition Facts : Calories 280 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 320 milligrams, Carbohydrate 39 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
OLD-TIME CAKE DOUGHNUTS
This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
DOUGHNUT HOLE CAKE
This is the easiest, most impressive cake I've ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. -Robert Pickart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.
Nutrition Facts : Calories 420 calories, Fat 20g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 401mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
OLD-FASHIONED DOUGHNUT BUNDT CAKE
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.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 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.
- In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 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.
- 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.
- 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.
- 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.
- In a small bowl, mix the remaining 2/3 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.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram
FLUFFY CAKE DOUGHNUTS
This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.
Provided by SYNEVA B
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
- Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
- To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g
DOUGHNUT PAN EGG SANDWICHES
Doughnut pans take up a lot of kitchen real estate for something that gets used, say, twice a year. Still, we love 'em, which is why we dreamed up another great way to put a doughnut pan to work: For baked eggs in the perfect shape to pop on a bagel.
Provided by Food Network Kitchen
Time 35m
Yield 6 bagel sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
- Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
- Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
- Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.
EASY SURPRISE CAKE
For birthday parties and other occasions; you don't need vanilla or water. Follow this simple cake recipe, and your family will truly be surprised.
Provided by luv4baking
Categories Desserts Cakes Yellow Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
- Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
- Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.
Nutrition Facts : Calories 389 calories, Carbohydrate 46.3 g, Cholesterol 119.4 mg, Fat 20.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 251.1 mg, Sugar 25.2 g
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- Position a rack in the center of your oven and preheat the oven to 350ºF. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- Make the cake: In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, nutmeg, vanilla, and salt. Whisk until smooth and emulsified.
- Pour the batter into the pan and bake the cake until puffed and golden, and a skewer inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool almost completely.
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