Glazed Buttermilk Donut Cake

I saw this recipe on FB shared by another friend who loves cooking. It was one of those recipes which I read it. Drove to the store for ingredients. And made it. I was not disappointed. 

I wouldn't put the glaze on it next time. I don't like the overly sweet and and I think the cake would be fine without it. 

Glazed Buttermilk Donut Cake

Recipe from Southernliving.com

Photo from SouthernLiving

Serves 12

Baking spray with flour

1 1/2 c granulated sugar

1 c (8 oz.) unsalted butter, softened

4 large eggs, at room temperature

2 tsp vanilla extract

3 1/2 c (about 14 7/8 oz.) all-purpose flour

2 tsp baking powder

1 tsp kosher salt

3/4 tsp ground nutmeg

1/2 tsp baking soda

1 c whole buttermilk

2 c (about 8 oz.) powdered sugar

1/4 c water

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.

Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.

Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.

Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.