Ingredients: |
Ingredients: 3/4 cup sugar
2 large eggs
1 cup sour cream
1/2 cup (1 stick) butter, melted and slightly cooled
1 1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Topping:
1 tablespoon melted butter
3 tablespoons confectioners sugar
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Directions: |
Directions:Position a rack in the center of your oven and preheat to 350º. Butter or coat an 8" square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
Make the cake: In a large bowl whisk the sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, nutmeg, vanilla and salt. Whisk until smooth and emulsified
Add the flour, baking powder and baking soda. Whisk until well combined and smooth.
Pour the batter into the pan and bake the cake until puffed and golden and a skewer inserted into the center comes out clean, 25-35 minutes.
Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool almost completely.
Finish the cake: While the cake is just warm to the touch, brush the top with the melted butter and dust with the confectioners sugar.
You should have a nice thick layer of confectioners sugar, more than you think might be necessary.
Store the cake, covered, at room temperature for up to three days.
The cake will absorb the sugar on top so it might need a fresh dusting of confectioners sugar after the second day. |
This recipe for Powdered Sugar Donut Cake is from