Doughnut Cake
Servings: 10 slices
Ingredients
Cake:
- 2 eggs (large)
- 150g (¾ cup) sugar
- 1 tsp vanilla
- 120g (1 cup) spelt flour (see note 1)
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 75ml (5 tbsp) milk
Glaze:
- icing / powdered sugar (see note 2)
- milk (see note 2)
- mini doughnuts (optional)
Instructions
Cake:
- Preheat the oven to 175℃ (350℉).
- Grease a tube or bundt pan with a capacity of 1 liter (approx. 1 quart / 4 cups).
- Whisk the eggs and sugar together until thick, light and fluffy.
- Add the vanilla extract and whisk briefly to combine.
- n a separate bowl, mix together the flour, baking powder, cinnamon, and nutmeg.
- With your whisk still running, gradually add the dry ingredients.
- Drizzle in the milk and whisk until fully combined.
- Pour the batter into the greased pan and gently tap the pan on the counter to release any air bubbles.
- Bake for around 20–25 minutes. The cake doesn’t need long, so keep an eye on it.
- Remove from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack. Leave to cool completely before glazing.
Glaze:
- Mix icing (powdered) sugar and milk together to create your desired consistency (see Note 2).
- Pour or brush the glaze over the cooled cake. Add mini doughnuts on top if using (and drizzle a bit of glaze over them).
- Slice and enjoy! The cake freezes so well, so wrap up any leftovers and pop them in the freezer.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- You can use all-purpose (plain) instead of spelt flour (just use the same amount).
- I went for a thick glaze, but you could use more milk to make it runnier and thinner. I haven't included any measurements because it will depend on how you want your glaze to be.
