Cake. How can one not love it? Essential to any gathering, cake indicates a time of celebration. There are so many shapes and forms a cake can take. Square, round, oval, rectangular…not to mention the plethora of decorative shapes a bundt pan brings. The cake world can be rustic and so simple, or deeply intricate. I tend to lean more toward the simple side. Simple, easy, less-sugary cakes are my weakness. And, they do happen to be most represented in snacking cakes. Perfect for a mid-day break, yet nice enough to bring to a small gathering. Something of an all-for-one special.
This cake was amazing. I failed to take sufficient pictures of it because I ubered to a gathering with it still hot in the pan. There was no distinct reason for me to bake this. Other than the fact I cannot show up at someone’s house without food. It’s impossible for me, a distinct characteristic my mother and grandmother (Polish) have passed down to me. I’m not kidding. I told myself I didn’t need to bring anything. And 30 minutes before I was supposed to be there I was dashing to the liquor store across the street to get sour cream. Entirely based on a YT short of Yossy Arefi’s powdered donut cake recipe, this cake is worth the 5 stars Food 52 claims.
I spun the recipe just a tad and opted to add some strawberries to the mix, because why not. This cake is incredibly easy, does not involve any tools (other than a bowl/whisk/cakepan), and tastes just amazing The utter simplicity, yet depth of flavor (á la nutmeg) leaves me wondering why anyone even fusses with over-the-top cakes.
You need to make this. No — if, and, or, but — is allowed. It tastes just like an old-fashioned donut, but without the hassle of frying and glazing. It brings a sense of blissful nostalgia to the table. For the record, the entire cake was just about gone 15 minutes after dinner, so it’s very much so suitable for a crowd. Plus, you most likely have all the ingredients you’ll need in the pantry (minus perhaps the sour cream).
The only thing I’d change? Don’t brush the butter/powdered sugar duo on top the second it gets out of the oven. A bit of the powdered sugar will get absorbed into the abyss — err — cake. It’s not the biggest deal, because you can dust, and dust, and dust again. I desperately wish I had a picture of it sliced, it was super cute.
Better explained by the Yossy herself, click here for the full recipe.
It’s Sunday…get baking!