Buttermilk Doughnut Coffeecake

“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.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

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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