Buttermilk Doughnut Coffeecake
Transform your coffee break into a bakery-inspired indulgence with this irresistible Buttermilk Doughnut Coffeecake! This moist and tender cake combines the comforting flavors of cinnamon and vanilla with the rich tang of buttermilk, evoking the classic taste of your favorite old-fashioned doughnut. Topped with a luscious vanilla glaze that drizzles beautifully over the edges, this coffeecake is equal parts decadent and inviting. Perfect for brunches, gatherings, or an afternoon treat, it comes together in just under an hour and serves as the ultimate pairing for a steaming cup of coffee or tea. Whether you're hosting friends or savoring a quiet moment, this easy-to-make coffeecake is guaranteed to delight.
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Recipe Information
Ingredients
- 115 grams unsalted butter, melted
- 200 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 240 milliliters buttermilk
- 300 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 120 grams powdered sugar (for glaze)
- 30 milliliters whole milk (for glaze)
- 0.5 teaspoons pure vanilla extract (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and well combined.
Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and buttermilk, mixing until smooth.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to avoid a dense cake.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides for a doughnut-like effect.
Slice and serve. Enjoy your Buttermilk Doughnut Coffeecake with a cup of coffee or tea!
Nutrition Facts
Calories |
3694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 618.9 g | 225% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 379.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 510 mg | 39% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
