Are you ready to transform the classic old-fashioned donut into an irresistible cake that defies gravity? This High Altitude Glazed Old Fashioned Sour Cream Donut Cake is not just a dessert—it's a culinary adventure that brings the beloved donut experience to new heights—literally! Perfect for bakers living in mountain regions or those who love a challenge, this recipe combines the tender crumb of a sour cream cake with the nostalgic charm of an old-fashioned donut, all topped with a luscious, melt-in-your-mouth glaze that will have everyone begging for a second slice.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 325°F (165°C), adjusting for high altitude by reducing the baking temperature by about 25 degrees.
- Grease and flour a 9-inch bundt pan or cake pan, ensuring even coverage to prevent sticking at high altitude.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps prevent clumping and ensures even mixing at high altitude.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until the mixture is smooth and well combined.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, which can cause density issues at high altitude.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake for 35-40 minutes, checking doneness with a toothpick inserted into the center. At high altitude, the cake may require slightly longer baking time.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and milk until smooth, adjusting consistency as needed.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 10-15 minutes before serving. Slice and enjoy your high altitude donut-inspired cake!
Tips
- Always adjust your oven temperature lower when baking at high altitudes. The reduced air pressure means ingredients react differently, so lowering the temperature helps prevent over-browning and ensures even baking.
- Be precise with your measurements. High altitude baking requires more accuracy than sea-level baking, so use proper measuring tools and level off dry ingredients.
- Reduce leavening agents slightly to prevent the cake from rising too quickly and then collapsing. In this recipe, the balanced proportions help mitigate this issue.
- Don't overmix your batter. Gentle folding prevents excess air incorporation, which can cause structural problems in high altitude baking.
- Use fresh, room temperature ingredients. This helps create a more consistent batter and promotes better mixing and rising.
- Place your cake pan in the center of the oven for the most even heat distribution, which is crucial at high altitudes where temperature variations can significantly impact baking results.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
