Mmmmm….Donuts (well sort of)…


Every year for my birthday I start my day off with a sprinkled donut, I have since I was allowed to eat donuts. Except this year I didn’t. For the first time ever I just really didn’t want one. I know, what the heck is wrong with me? Well, a lot of stuff, but the lack of donut wanting is disturbing all the same. No, instead I mostly wanted fried rice, which I didn’t get as I was playing hockey. But I did get it on 4th of July. :) I also haven’t had the overwhelming desire to bake either. Yikes!

Today the weather at 1:30pm was 57F where I live. The weather was screaming bake and I was just like ugh. BUT I knew I had to , I just had no inspiration whatsoever. Until I was on Pinterest and saw a cake which I didn’t make, but it got me looking around the person’s website and I found a strawberry doughnut cake. It was too cute and reminded me about my birthday donut that I never got to eat!

This cake taste nothing like a donut, so if you are expecting that, get it out of your head asap. This cake just looks like a donut. Just like a Yule Log looks like a log…but doesn’t taste like one (yay!). Since I am a sucker for anything with sprinkles and is pink, I was all over this. I love the buttercream frosting, which is similar to one I make. You just can’t eat this cake and not feel happy. :) Lucky for me our strawberries have been local and wonderful as of late. So they helped make this cake sing. I suspect if I made this in the off season of strawberries, it would not be nearly as good.


Strawberry ‘Donut’ Bundt Cake

6 TBSP unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tsp. pure vanilla extract
1 ¼ cup all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. baking soda
A pinch of salt
1/4 cup sour cream
½ pint strawberries, hulled and finely chopped

For the strawberry jam icing:
1 cup powdered sugar, sifted
4 TBSP unsalted butter, at room temperature
1/4 cup strawberry jam
A pinch of salt
Sprinkles, to decorate

Preheat oven to 320Fand butter a Bundt tin (I used a8-inch pan.

Whisk strawberries in a medium bowl with sour cream and set aside.

Beat butter and sugar in an electric mixer until creamy.

Add egg, and then add vanilla extract.

Meanwhile, sift flour, baking powder and baking soda into a bowl with a pinch of salt.

With mixer on low speed, add half the flour mixture, then half the strawberry mixture. Repeat, then spoon mixture into cake tin.

Smooth top, then bake until cake is golden and an inserted skewer withdraws clean (45-50 minutes, less if using a flatter pan). Cool in tin for 10 minutes, then invert onto a rack and cool completely.

For the frosting:
Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy.

Add strawberry jam and salt and beat to combine.

Use a spatula to ice the cake and top with sprinkles. Can be stored in an airtight container for a few days.
Adapted from Raspberry Cupcakes

Comments

  1. Perfect baking weather; and perfect GIANT donut :D

  2. Melinda K says:

    I wish I was eating a large slice of this right now!!! If the weather cools off here I might be baking this over the weekend….followed by a long walk and an hour on my bike! Ha!

  3. As good as this looks strawberry is not a huge favorite here but I am inspired with a desire to make a giant chocolate “donut” with chocolate hazelnut frosting.

  4. Lol, love it. And I love cake doughnuts (the real ones, not this one, ha)…so I’m a little disappointed this doesn’t taste at all like a donut. But love it all the same, hehe.

  5. Soooo jealous of your weather. It’s obscenely hot here in DC. This cake looks delicious! I’m a sucker for anything with colorful sprinkles!

  6. A fabulous cake! I love Bundts…

    Cheers,

    Rosa

  7. Such a fun way to decorate that cake! Interesting that you didn’t want a donut this year, go and figure!

  8. So pretty!

    It’s supposed to be about 95 today here in Alabama, so enjoy your cooler temps!

  9. So cute. It looks just like a donut! I love the strawberry flavor too, so summery!

  10. On my birthday or vacations it’s all about Boston Cream doughnuts for me :) . I quite dislike sprinkles (in or on anything for the most part), but the cake looks awesome and very much like the “Simpson’s Dougnut.” I love the idea of using jam in the icing (especially strawberry) and strawberry anything is always good :) .

  11. “MMMMmmmmMMMMM…..dooonnnuuuuuutz..” Homer Simpson

    My kids would love this! But I think it would be great for the baby shower I am hosting on Sunday! Would this recipe work as mini cupcakes too?
    From a fellow Northwesterner with lots of strawberries in my garden.

  12. I am pinning this asap. I am throwing a cereal/breakfast birthday party in October for my son’s 4th birthday. This would be a great birthday cake idea… and it means I don’t have to try and recreate a cereal box with fondant:) Simple party= simple cake, thanks.

  13. Peabody says:

    @Kasey- they would work as cupcakes

  14. Yum, I love a strawberry cake! And that gorgeous pink frosting without food coloring – BONUS. Gotta love the berries.

  15. This sounds wonderful! And I love that it’s made in a bundt pan!

  16. I guess we are finally having the “spring” we never had :-) Maybe we will have summer in September??? Probably not.. This cake looks so cute. You’re right pink and sprinkles = love.

  17. Love strawberries I need to make this!

  18. Homer Simpson would be proud

  19. Great tasting cake, even without the icing!

  20. made the frosting today! I LOVE IT!

  21. Sarah Elizabeth says:

    Just made these, pretty disappointed as they did not come out of the pan.. I was only able to get about half of them out, the other half broke apart. Would have doubled the recipe but it didn’t say how many this recipe made. I had about 32 before at least 12 of them fell apart. Pan was non-stick and well greased with butter.

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