Buttermilk Doughnut Coffeecake

READY IN: 40mins
Recipe by Julie B's Hive

From the Best of Sunset Low-Fat Cook Book. Baked in a ring mold this coffeecake even looks like a big doughnut! Serve with a tangy Orange Syrup, recipe included.

Top Review by Chef Binkie

This is not what I expected. It made a very small cake and despite 2tsps of baking powder and 1/2 tsp of baking soda it didn't rise very much. It almost looked like bread or scone texture when it came out of the oven. The orange sauce, althoughy good, didn't soak in very well, even with the holes. The texture of the cake was ok. It appeared that it would be much harder, but on tasting it , it was a good texture, just not too attractive. I love trying new coffeecake recipes, but I have so many that are better, that I probably won't make it again. My son said was just ok. Sorry

Ingredients Nutrition

Directions

  1. Sift together the first five ingredients in a large bowl. In a small bowl beat the next four ingredients until well blended. Add the egg mixture to the flour mixture and stir just until evenly moistened. Batter will be stiff. Spread batter evenly in an oiled 4-cup metal ring mold and bake in a 375° oven until browned, about 20 minutes.
  2. MEANWHILE: Prepare orange syrup by combining the juice and sugar and bringing to a boil over med-hi heat until reduced to 1 1/2 cups.
  3. BACK AT THE RANCH:
  4. Remove cake from oven and while still in the pan use a long skewer to pierce holes all the way through to the bottom of the pan at 1/2-inch intervals. Immediately spoon the orange syrup onto cake, letting it soak completely between additions. Let stand for about 15 minutes then invert cake onto a platter. Sift powdered sugar onto cake.

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