Donut Bundt Cake

It is very easy to eat four or five pieces of this, it goes well with coffee.

This recipe comes from the New York Times Cooking (https://cooking.nytimes.com/recipes/1019623-old-fashioned-doughnut-bundt-cake?surface=cooking-carousel&fellback=false&req_id=103707700&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=63284558&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=3). I have not altered it.

Ingredients:

For the Cake:

1 cup / 225g unsalted butter, at room temperature

1 1/2 cups / 300g sugar, granulated or caster

4 eggs, at room temperature

1 1/2tsp vanilla extract

3 1/2 US cups / 445g plain flour

1 tsp ground nutmeg

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup / 240ml / 250g buttermilk

Or the nastiest wateriest low fat plain yogurt, including that gross yogurt water at the top.

For the Cinnamon Coating:

1/2 cup / 113g unsalted butter, melted

2/3 cup / 135g sugar, granulated or caster

2 tsp ground cinnamon

Instructions:

For the Cake:

Preheat the oven to 350˚C / 180˚F, and grease and flour a 10-12 cup bundt cake pan, liberally.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, c. 4-5 minutes.

Beat in the eggs one at a time, scraping down the bowl after each addition, then beat in the vanilla extract.

In another bowl, whisk together the flour, nutmeg, baking powder, baking soda and salt.

Add half the flour mixture to the butter and eggs, and mix on low speed until combined.

Scrape the bowl down, add the buttermilk and mix until combined.

Add the remaining flour mixture, and mix until fully incorporated.

Make sure to scrape the bowl down and churn up any unmixed batter stuck to the bottom.

Pour the batter into the prepared bundt cake pan and spread evenly, bake 45-55 minutes, until a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

For the Cinnamon Coating:

Once you have inverted the cake, make the coating.

In a small bowl, mix together the sugar and ground cinnamon.

Set the cake on the cooling rack over a baking sheet or some foil.

This will be very messy.

Brush the cake with the melted butter (or spoon it over), and cover it with the cinnamon sugar.

Use your fingers to press in the cinnamon sugar mixture so that the cake is entirely covered.

Let cool completely before serving.