This delicious glazed donut cake tastes just like it should - a donut!
Course
Dessert
Cuisine
Southern
Keyword
gluten free
Prep Time15minutes
Cook Time1hour
Servings12
Calories425kcal
AuthorErin Brighton
Ingredients
1 1/2csugar
1cbutterroom temperature
4eggsroom temperature
2teasvanilla extract
3 1/2cgluten free flourall purpose flour blend is fine
2teasbaking powder
1teassalt
1teasnutmeg
1/2teasbaking soda
1cbuttermilk
1cpowdered sugar
Instructions
Cream 1 1/2 cups of sugar and 1 cup of room temperature butter for 2 to 3 minutes.
Whisk together 4 eggs (also at room temp).
Add 2 teaspoons vanilla extract and the four eggs. Mix.
In a separate bowl, mix 3 1/2 cups GF flour with 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon baking soda.
Alternate 1 cup of buttermilk with the flour mixture. Stir a little after each addition.
After everything is mixed together, pour into a greased and floured Bundt Pan.
Cook at 350 degrees for about 50 minutes. Test for doneness with a fork or long toothpick. Let cool on a wire rack for 15-20 minutes and turn onto a smooth surface and immediately flip over. You want the fancy side down.
When the cake is cooled, mix about 1 cup of powdered sugar with some water in a stand mixer until it looks like a glaze.