Description
Incredible cake that tastes just like a freshly glazed Old Fashioned Buttermilk Donut! Your family and friends will love it!
Ingredients
Scale
- 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 coconut oil (can use vegetable oil or light olive oil)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
glaze
- 2 cups powdered sugar
- about 5 Tbsp hot water
- 1 tsp vanilla
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don’t over mix.
- 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.
- I take a knife and go around the edge of the cake to loosen from the pan and then invert the cake. Once it is safely out of the pan, gently flip it back over so that the rough edge is facing up.
To make the glaze:
- Whisk the powdered sugar, and vanilla with just enough hot 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.
- 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.