Coffee & Donuts Cake Recipe

Name: Coffee & Donuts Cake Recipe
Prep time: 10 min
Cook time: 40 min
Yield: 12
Ingredients: 5 tablespoons unsalted butter, at room temperature; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 teaspoon ground nutmeg; 1/4 cup vegetable oil; 1/2 cup sugar; 1/4 cup packed light brown sugar; 2 large eggs, at room temperature; 1 cup milk, at room temperature; 1 teaspoon pure vanilla extract; 1/4 cup sugar; 2 teaspoons ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon salt; 5 tablespoons unsalted butter, melted; 2 tablespoons milk; 2 tablespoons instant espresso powder; 1 cup confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt

This recipe, a big doughnut muffin cake coated with caffeine, is a little peace offering.

Coffee & Donuts Cake Recipe

Prep 10 mins

Cook 40 mins

Active 45 mins

Cooling Time 70 mins

Total 2 hrs

Serves 10 to 12 servings

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For the Cake:

5 tablespoons unsalted butter, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 cup vegetable oil
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1 cup milk, at room temperature
1 teaspoon pure vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

For the Coffee Glaze

2 tablespoons milk
2 tablespoons instant espresso powder
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease bundt pan with 1 tablespoon butter.
In medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg; set aside.
In large bowl, beat remaining 4 tablespoons, oil, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition
Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.
Scrape batter into prepared pan. Bake 30 to 35 minutes, rotating cake halfway through baking, until cake tester inserted in cake comes out clean. Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes.
For the cinnamon sugar coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. While the cake is still in the pan, brush the top with some of the melted butter. Once the 10 minutes have elapsed, invert cake onto cooling rack and brush cake all over with melted butter. Sprinkle with cinnamon sugar, using fingers to rub it onto the sides.
Cool cake completely, 1 to 2 hours.
For the coffee glaze: Bring milk to simmer in small saucepan over medium-low heat (or microwave for 20 to 30 seconds in medium bowl). Whisk in espresso powder, confectioners’ sugar, salt, and vanilla. Drizzle over cooled cake and serve.

Special equipment

bundt pan, cooling rack, baking sheet, pastry brush

Nutrition Facts (per serving)
344	Calories
16g	Fat
47g	Carbs
5g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	344
% Daily Value*
Total Fat 16g	20%
Saturated Fat 7g	34%
Cholesterol 58mg	19%
Sodium 379mg	16%
Total Carbohydrate 47g	17%
Dietary Fiber 1g	3%
Total Sugars 27g
Protein 5g
Vitamin C 0mg	0%
Calcium 82mg	6%
Iron 2mg	8%
Potassium 88mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.