Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake
You don’t have to choose between donuts or coffee cake with this recipe – you can have both. The cake is springy, bouncy, and very moist, with just enough density to give it tooth-sinking heft. It’s just sweet enough, but not overly so, and has plenty of cinnamon pop and snickerdoodle flavor. I made the cake using my favorite foolproof, one-bowl, easy cake base. It comes together with a whisk, no mixer needed. I loathe dry cake, and used three tricks to keep it super soft, moist, and tender: Buttermilk, sour cream (or Greek yogurt), and oil. I used storebought mini donuts (Entenmann’s) but Krispy Kreme, Dunkin’ Donuts, grocery store bakery donuts (or donut holes) will work just fine. The combination of the soft snickerdoodle cake, the cinnamon-sugary mini donuts, and the buttery glaze, all in one bite makes me happy I don’t have to choose between favorites.
⅓cupsour creamlight is okay (plain Greek yogurt may be substituted)
3tablespoonscanola or vegetable oil
2teaspoonsvanilla extract
9mini donuts (I used Entenmann’s Cinnamon Pop’Emsany mini donut from a grocery bakery, Krispy Kreme, Dunkin’ Donuts, or donut holes may be used; or make homemade mini donuts using either the Baked Vanilla Donuts or Baked Cinnamon Bun Donuts
Glaze
¼cupunsalted buttermelted (half of one stick)
about 1 1/2 cups+ confectioners’ sugar
splash milk or creamonly if necessary for consistency
Instructions
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
In a large measuring cup or separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon until just combined. Small lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside. Batter will be on the thicker side.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done, whatever that means in your climate and oven, given the ingredients you used.
Remove pan from oven and carefully place 9 mini donuts on the surface, spaced uniformly and evenly.
Using your palm or fingertips, lightly smoosh donuts onto the cake to help them stick.
Return pan to over and bake for about 2 more minutes. This helps set donuts into the cake so they won’t slide around.
Remove pan from oven and place on a wire rack and allow cake to cool for at least 20 minutes in pan before optionally glazing. While cake cooks, makes the glaze.
Glaze – In a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds.
Add about 1 heaping cup confectioners’ sugar and whisk until smooth. Depending on desired consistency, continue to add sugar until desired consistency is reached. If you accidentally add too much, add a splash of cream or milk to thin. Alternatively, try buttery vanilla glaze or browned butter glaze.
Evenly drizzle the glaze over the cake before slicing and serving. If you only plan to consume a small portion of this cake or plan to keep it around for a few days, you may wish to glaze it in portions and as needed, rather than all at once or in advance. Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately.