Powdered Donut Cake

When I first saw the title of this recipe online, I was confused. What is a “powdered donut cake”? Turns out it’s a single layer of cake that tastes like a donut, covered with powdered sugar! Delicious. I made this recipe using whole wheat flour because I was out of all-purpose flour, it was terrific BUT I will be using all-purpose flour next time. I also suggest using a lot of cooking spray because the cake sticks, but the oil has a delicious effect on the sides of the cake, almost giving it the fried flavor of an actual donut!

Use a lot of powdered sugar for the top, because sometimes it can soak into the cake and melt away. The sugar will most likely be gone the next day, so be sure to add a fresh coat before you eat! My cake baked for about 32 minutes and was perfect, if not slightly underbaked. This recipe is incredibly delicious for breakfast with your morning coffee or an after-dinner dessert! If you don’t have dairy-free butter already, or if you’re out of butter, you can substitute 1:1 ratio with cooking oil for the cake batter, NOT on the outside. Also, a dairy-free plain/greek yogurt works for a sour cream substitute, and if you don’t have kosher salt you can always use a little less Pink Himalayan salt. The original recipe is from www.Food52.com.

Ingredients

• 2 large eggs
• 3/4 cup granulated sugar
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 11/4 teaspoon baking soda
• PLUS 1 tablespoon melted butter and some powdered sugar to finish

Directions

1. Place a rack in the center of the oven; heat to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray.
2.  In a large bowl, whisk the eggs and granulated sugar for about 1 minute, until pale and foamy. Add the sour cream, butter, nutmeg, vanilla, and salt. Whisk until smooth and emulsified.
3. Add the flour, baking powder, and baking soda. Whisk until well combined and smooth.
4. Pour the batter into the prepared pan and bake for 25 to 35 minutes, until puffed and golden, and a tester inserted into the center comes out clean. Set the pan on a wire rack to cool for about 15 minutes. Take the cake out of the pan gently and set on the wire rack to cool almost completely.
5.  While the cake is just warm to the touch, brush the top with the butter and dust with the confectioners’ sugar. You should have a nice, thick layer of confectioners’ sugar—more than you think might be necessary.