When I saw this recipe in the New York TImes, I was sure it was a lie. I mean, how close can a cake really get to being a donut? The verdict is close. Very. Close. So, I jacked up the nutmeg, eliminated what I felt was rather unnecessary vanilla, and here we are: all very happy and well-fed.
Time: 60-70 minutes
1 cup of unsalted butter, softened, plus 1/2 cup salted butter for finishing
1 1/2 cups of sugar, plus 1/3-1/2 cup extra for finishing
3 1/2 cups of cake flour
2 tsp of ground nutmeg
2 tsp of baking powder
1/2 tsp of baking soda
3/4 tsp of salt
1 cup of buttermilk (or regular milk with a splash of white vinegar tossed in)
2 TBSP of cinnamon, for finishing
Preheat the oven to 350, then grease the sh*t out of your big ol’ bundt.
In a stand mixer, combine the butter, 1 1/2 cups of sugar, and eggs together. Mix well, until fluffy and lighter in color, about five to seven minutes.
Meanwhile, combine the dry ingredients in a medium bowl and whisk to combine. Set aside.
When the three musketeers (butter, sugar, eggs) are well combined and as fluffy as a cloud, turn the mixer off and add half of the dry ingredients. Turn the mixer back on and mix well.
Add the buttermilk, and mix well, then add the rest of the dry ingredients and mix until just combined.
Pour the batter into the bundt tin, then bake for somewhere around 50-55 minutes, until a skewer poked in comes out mostly clean, with just a few crumbs.
When the cake has cooled slightly (is your oven off?), say a quick prayer, and flip it over onto a cooling rack.
After you’ve successfully flipped your cake, take a deep breath and melt the extra 1/2 cup of butter in a small bowl. In another small bowl, combine the extra sugar and cinnamon, then mix well.
Use a pastry brush (or a spoon!) to cover as much of the top and sides of the cake as possible with the melted butter, then top with delicious cinnamon and sugar goodness.
Serve with coffee, in the fall, probably wearing a sweater.