Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake ~ this cake knocked our socks off, you have to try it.  It tastes just like those glazed old fashioned doughnuts, you know the ones…only this one is mega-sized, in a bundt pan!  File it under foodie fantasy come true.

A glazed old fashioned buttermilk doughnut bundt cake on a cooling rack

I’m starting Fall ’18 with a bang, folks.  I wanted to get this epic doughnut cake out early so you’d have plenty of chances to make it this season.  It’s a fun cake to bring to any gathering, but it’s also pretty nice to have sitting on the counter for the family.   This bundt cake recipe marks #2 in a new mini-series I’ve got going ~ doughnut inspired bundt cakes ~ what do you think,  isn’t that going to be fun?  My Apple Cider Doughnut Cake started it all off and I’ve got plans for a few more besides today’s recipe.  Can’t wait!

Glazed Buttermilk Doughnut Bundt Cake on a cooling rack

So, glazed old fashioned buttermilk doughnuts are the best doughnuts, can we agree on that?  The crackly outer glaze and the soft cakey interior make them utterly irresistible.  It’s all in the way the craggy crust soaks in the glaze that really gets me.  

Glazed Old Fashioned Doughnut Bundt Cake sliced, on a cooling rack

What makes a doughnut taste like a doughnut?

Have you ever wondered?  It’s nutmeg!  Nutmeg happens to be one of my favorite spices, I always buy it in whole form and grate it fresh for my recipes, the aroma is incredible.  It’s nutmeg that gives doughnuts their distinctively ‘doughnutty’ flavor.  I add a whole teaspoon of this wonderful spice to this recipe, which really gives the cake a doughnut vibe.  If you look close you’ll be able to see the fine specks of spice in the cake.

A slice of Glazed Old Fashioned Doughnut Bundt Cake with a fork

I used a full teaspoon of freshly grated nutmeg in this cake, and for those who know nutmeg, this is a lot.  But it really gives the cake that perfect doughnut flavor.

How to use fresh nutmeg

Fresh nutmeg comes in the form of small, hard egg-shpaed balls, about the size of a large olive.  They come in jars and a jar will last you quite a while and is well worth it.

Freshly ground nutmeg for a glazed old fashioned buttermilk doughnut bundt cake

Normally you would grind fresh nutmeg on a rasp or the fine side of your box grater, and a little goes a long way with this aromatic spice.  Most recipes call for 1/4 teaspoon or so.  But for this epic doughnut cake I used a whole nutmeg!

The quickest way to do this in a coffee grinder/spice grinder.  My sturdy little coffee grinder has been serving me well for decades, it’s a must to have around if you love cooking with spices.  (Here is the newer model of my grinder if you’re interested.) I grind whole cinnamon, allspice, and lots of other things in it (including coffee,) it never gives up.  Yes, you can use ground nutmeg too, but use less.  Dried spices are more concentrated.

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Grinding whole nutmeg in a spice grinder

This classic bundt cake bakes up with a big crevasse running along the center.  It provides the perfect jagged surface for all that glaze to settle into.  Yum.

Glazed Buttermilk Doughnut Bundt Cake just out of the oven

It was meant to be…

Brushing the glaze onto a glazed old fashioned buttermilk doughnut bundt cake

Why do I use oat flour in this cake?

I’ve discovered that a combination of regular all purpose flour and oat flour results in a perfect cake crumb, along with an extra nutrition boost from the whole grain oats, and a lovely flavor.  You can buy oat flour in most supermarkets, and you can always find it online.

How to make your own oat flour ~

If you’re interested, it’s super easy to make it yourself.  See my post about How to Make Oat Flour for all the details!

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: breakfast, brunch, dessert

Cuisine: American

Yield: serves 16

Calories per serving: 305

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake

Glazed Old Fashioned Buttermilk Doughnut Bundt Cake ~ this cake knocked our socks off, you have to try it!  It tastes just like those glazed old fashioned doughnuts, you know the ones...only this one is mega-sized, in a bundt pan!  

Ingredients

    dry ingredients
  • 2 cups all purpose flour
  • 1 and 1/2 cups oat flour
  • 1 and 1/2 cups sugar
  • 1 tsp freshly grated nutmeg
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • wet ingredients
  • 1 3/4 cups buttermilk
  • 3/4 cup vegetable oil (I use safflower or canola)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
    glaze
  • 2 cups powdered sugar
  • about 5 Tbsp water

Instructions

  1. Preheat oven to 350F
  2. Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
  3. Whisk the dry ingredients together in a large mixing bowl.
  4. Whisk the wet ingredients together in a another bowl.
  5. Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
  7. Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.
  8. To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water.
  9. When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.

Notes

The pan I used for this recipe is the classic Wilton 10 inch fluted bundt pan

Other amazing bundt cake recipes to try ~

This Glazed Old Fashioned Buttermilk Doughnut Bundt Cake tastes just like old fashioned doughnuts, only mega-sized in a bundt pan! #recipe #easy #bundt #cake #doughnut #coffeecake #buttermilk #brunch #glazed #dessert #homemade

This Glazed Old Fashioned Buttermilk Doughnut Bundt Cake tastes just like old fashioned doughnuts, only mega-sized in a bundt pan!  #recipe #easy #bundt #oatflour #cake #doughnut #coffeecake #buttermilk #brunch #glazed #dessert #doughnutcake #homemade

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Leave a Reply

24 Comments

  • Reply
    Yvonne Mitchell Orfanidis
    September 20, 2018 at 6:53 am

    Hey there, cake looks amazing, do you think it would freeze well, prior to the glaze?

    • Reply
      Sue
      September 20, 2018 at 7:05 am

      Yes, I’m sure it would, just wrap it extra well!

  • Reply
    LoriLyn
    September 18, 2018 at 4:17 pm

    I made this cake tonight for dinner tomorrow night with friends. I have to do dairy free so I used oat milk. The cake smelled like the donuts I make every year in the fall. This was so much easier! Can’t wait to try it, I may have to sneak a sliver tonight! ;)

  • Reply
    Laura
    September 17, 2018 at 10:08 am

    Sue – this cake looks like my dream come true! I love doughnuts, especially the old-fashioned kind. Can’t wait to try this out! Thanks!

  • Reply
    Jennifer
    September 17, 2018 at 5:15 am

    This cake looks fabulous. How much ground nutmeg would you substitute for the fresh nutmeg?

    • Reply
      Sue
      September 17, 2018 at 7:20 am

      You can start with 1/2 teaspoon. I think personally I would add more, but it depends on your taste for that particular spice.

  • Reply
    Gerlinde
    September 15, 2018 at 10:55 pm

    I have an ancient coffee grinder I use to grind my spices and I have a Vitamix to make oat flour. What more do I need to make this delicious looking cake.

    • Reply
      Sue
      September 16, 2018 at 12:02 pm

      You go girl!

  • Reply
    Tricia
    September 15, 2018 at 4:23 am

    You are knocking it out of the park Sue! As a long time reader and lover of all things TVFGI, I would like to request a chocolate version of this please. I don’t love all doughnuts, but can always enjoy a baked chocolate one like those at Dunkin. Thank you in advance :)

    • Reply
      Sue
      September 15, 2018 at 7:03 am

      Your wish is my command…it’s already on the list, I’ll bump it to the top for you!

  • Reply
    Susan
    September 15, 2018 at 3:45 am

    I’d love to know what brand & model your coffee/spice grinder is. There are so many out there to choose from, not all great, and I really need to buy one. Am liking this recipe A LOT ! Buttermilk, oat flour, nutmeg…. my kind of recipe. Thanks, Sue.

    • Reply
      Sue
      September 15, 2018 at 7:10 am

      I was just thinking I should update that with a photo and link…mine is Krups, and I’ve had it so long I can’t remember where I bought it.

  • Reply
    Alexandra
    September 14, 2018 at 11:06 am

    Just wonderful! Thank you Sue, one more in the “oat flour” list

    • Reply
      Sue
      September 14, 2018 at 11:19 am

      You got it!

  • Reply
    Sandy
    September 14, 2018 at 10:46 am

    If I used only APF would the amount be the same as the oat flour? This is definitely on my To Do List right away!

    • Reply
      Sue
      September 14, 2018 at 10:57 am

      Yes, just use the same amount.

      • Reply
        Sandy
        September 14, 2018 at 11:06 am

        Thanks! Baking it tomorrow! Sounds sooooo good!

        • Reply
          Sue
          September 14, 2018 at 11:20 am

          Sandy you might want to consider trying the oat flour, if you can find it or make it, the cake will be fine with out it, but I think it gives it that special something extra that puts it over the top :)

          • Sandy
            September 16, 2018 at 5:44 am

            Took four stores (didn’t think my food processor would be able to grind my own) to find oat flour. Was definitely worth the hunt! It does put it over the top and the cake is so moist! It was a big hit! Another one of your recipes hitting it out of the park! Thanks for your recommendation, help & wonderful recipes! Waiting on the chocolate version!

  • Reply
    Laurelei
    September 14, 2018 at 8:55 am

    What a great reason to make my own oat flour! I see what you did there. ;)

    • Reply
      Sue
      September 14, 2018 at 9:11 am

      :) I figured some of you might need a little extra inspiration!

  • Reply
    2pots2cook
    September 14, 2018 at 8:13 am

    Love the idea. Very much, indeed !

  • Reply
    angiesrecipes
    September 14, 2018 at 3:41 am

    Definitely a crowd pleaser :-)) Have a wonderful weekend, Sue!

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