Side Pannel
Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake
Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake
- Recipe Submitted by maryjosh on 05/01/2020
Ingredients List
- Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon (yes tablespoon, not teaspoon)
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
- 1/3 cup sour cream, light is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
- 9 mini donuts
- Glaze, optional but recommended
- 1/4 cup unsalted butter, melted (half of one stick)
- about 1 1/2 cups+ confectioners’ sugar
- splash milk or cream, only if necessary for consistency
Directions
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
In a large measuring cup or separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon until just combined. Small lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside. Batter will be on the thicker side.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done, whatever that means in your climate and oven, given the ingredients you used.
Remove pan from oven and carefully place 9 mini donuts on the surface, spaced uniformly and evenly.
Using your palm or fingertips, lightly smoosh donuts onto the cake to help them stick.
Return pan to over and bake for about 2 more minutes. This helps set donuts into the cake so they won’t slide around.
Remove pan from oven and place on a wire rack and allow cake to cool for at least 20 minutes in pan before optionally glazing. While cake cooks, makes the glaze.
Glaze – In a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds.
Add about 1 heaping cup confectioners’ sugar and whisk until smooth. Depending on desired consistency, continue to add sugar until desired consistency is reached. If you accidentally add too much, add a splash of cream or milk to thin. Alternatively, try buttery vanilla glaze or browned butter glaze.
Evenly drizzle the glaze over the cake before slicing and serving. If you only plan to consume a small portion of this cake or plan to keep it around for a few days, you may wish to glaze it in portions and as needed, rather than all at once or in advance. Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately.
Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
In a large measuring cup or separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon until just combined. Small lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside. Batter will be on the thicker side.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done, whatever that means in your climate and oven, given the ingredients you used.
Remove pan from oven and carefully place 9 mini donuts on the surface, spaced uniformly and evenly.
Using your palm or fingertips, lightly smoosh donuts onto the cake to help them stick.
Return pan to over and bake for about 2 more minutes. This helps set donuts into the cake so they won’t slide around.
Remove pan from oven and place on a wire rack and allow cake to cool for at least 20 minutes in pan before optionally glazing. While cake cooks, makes the glaze.
Glaze – In a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds.
Add about 1 heaping cup confectioners’ sugar and whisk until smooth. Depending on desired consistency, continue to add sugar until desired consistency is reached. If you accidentally add too much, add a splash of cream or milk to thin. Alternatively, try buttery vanilla glaze or browned butter glaze.
Evenly drizzle the glaze over the cake before slicing and serving. If you only plan to consume a small portion of this cake or plan to keep it around for a few days, you may wish to glaze it in portions and as needed, rather than all at once or in advance. Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately.
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