DONUT BIRTHDAY CAKE IDEAS RECIPES

Steps:

• Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
• Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
• Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
• Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.