I’m back!
…and I come bearing donuts. Donuts masquerading as shortcakes, topped with juicy, sweetened raspberries and lots of whipped cream.
This is the very first post I’ve prepared for you from our new apartment. I’m hoping to do a quick tour of the place once things get a little less crazy lookin’ around here, but for now just know that it has a great, south-facing window and a cozy kitchen, both of which I plan to utilize for much posting in the future.
But, for now, let’s talk these donuts. They’re the springy and tender like the best of cupcakes and scented with vanilla and almond. I love almond, especially with raspberries. So fragrant and delicious! The berries are simply macerated with some sugar and the cream is whipped and unsweetened. I actually over whipped my cream, which kinda drives me nuts but it was all I had so I went with it. Pay attention and whip that cream to the softest of peaks, don’t be like me.
Regardless of the over-whipped-cream debacle, these cakes were reminiscent of those shortcakes that don’t actually involve a biscuit-y shortcake but those spongey, little yellow cakes you find at the store near the strawberries…except, way better, ovbs, since they’re DONUTS and we’re baking them fresh.
[recipe]
Raspberry Donut Cakes
Adapted from THIS recipe, originally from Saveur.
Makes 12 baked donuts.
1 1/4 cups flour
3/4 cup sugar
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
2/3 cup canola oil or other neutral oil
1/2 cup buttermilk
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Preheat the oven to 350˚F. Lightly coat a donut pan with cooking spray (I like coconut oil spray).
In a mixing bowl whisk together the flour, sugar, baking soda, and salt. In another bowl whisk together the canola, buttermilk, egg, and extracts. Pour the wet mixture into the dry mixture and fold until just combined. Spoon (or pipe) batter about 1/2 way up each donut well and bake in the center of the oven for 8-9 minutes, or until the donuts spring back to the touch. Remove from the oven, cool in the pan about 1 minute before flipping out onto a cooling rack. Repeat with remaining batter.
For the raspberries:
3 cups raspberries, rinsed and dried
sugar to taste ( I used a scant 1/4 cup)
In a bowl mix the raspberries with the sugar and set aside until the sugar dissolves and the raspberries begin to slump. You can expedite this process by placing everything in a saucepan over low heat until the sugar dissolves.
For the cream:
1 cup cream
sugar and a dash of vanilla, if desired
Whip the cream using a hand mixer, immersion blender, or whisk until soft peaks form.
To assemble the cakes:
Place 1 donut on a plate, top with a generous amount of cream and berries, repeat on top with another donut, cream, and berries. [/recipe]
Annie @ Annie's City Kitchen
Donuts as shortcake. Genius. Everyone should have a little of this in their life.
cindy
YES! I’m glad we agree, Annie.
Amy | Club Narwhal
Yeay, welcome back–can’t wait to see a mini tour of your lovely new place! And you have me dreaming in donuts, all the time. Looks so, so good!
cindy
Thank you! I mean, it’s tough to get donuts off the brain.
Nicole
So pretty, Cindy! I hope you’re loving Portland and that Sean loves his new job!
cindy
Thank you! We are really loving it here, already. If you ever want to visit Portland…we’ll be here ๐
Billy
!!! I want a giant donut cake! Also glad to hear you guys love it there aaaand I’m excited to come visit sometime in the near futurrre!
cindy
You need one! and we LOVE it! You should def trek up here for an eat-fest.
Erika
Welcome Back! That is one wonderful donut tower of greatness..
cindy
Thanks, girl! it’s good to be back.
Katrina @ WVS
Donut cakes?! Girl, I love you. These look like a dream!
cindy
YES! right back at you!
Eileen
Yay, a giant stack of cake doughnuts! Definitely a perfect way to celebrate being done with your move, right? ๐ Hope you are settling in well!
cindy
Thank you, Eileen!!
Stephanie @ Girl Versus Dough
Hip hip! So good to have you back. ๐ And this donut stack… OMGYESYUM.
cindy
Hooray! I am glad to be back. Thanks, girl!
DessertForTwo
Glad you’re home!
I love the idea of donuts as shortcakes! Genius!
cindy
Thank you!
Sarah | The Sugar Hit
YAAAAAY, you’re back! I can’t wait to see your apartment tour. Could you please also eat at all the amazing places in Portland and then tell me about it? I may be living vicariously through you. And it’s awesome because donuts.
cindy
Thanks, girl! I have already eaten so many good things! I will definitely be talking some of them soon!!
Tieghan
YAY!! I am so happy you are back. I missed ya!
And you cam back with a bang too! Loving these donuts! ๐
cindy
had to! thanks, Tieghan!
Maggie @ A Bitchin' Kitchen
Glad you’re back – this looks marvelous! Hope you’re enjoying your new home ๐
cindy
Thanks, Maggie!!
Amanda @ Once Upon a Recipe
So happy you’re back, and also getting settled into your new space. Breaking in a new kitchen is so fun! Donut cakes sound like THE perfect way to celebrate!
cindy
Yes! I love setting up a new kitchen, always feels so fresh!
Elizabeth @ SugarHero.com
Doughnut shortcakes? I’m in love! Obviously the only way to improve on doughnuts is to smother them in whipped cream and berries…well played, madam, well played.
cindy
Why, thank you.
Laura Dembowski
I loved those little cakes. I can’t wait to try these as I know they’ll taste way better! Hope you’re settling in to your new place well!
cindy
Thanks, Laura!
JulieD
I am in total love with this!!
whilehewasout
In my world, if it has raspberries, it can only be divine!! ๐
Jill
Perfect timing as I just bought my first donut pans last week. They ARE perfect as shortcakes! Thanks for sharing ๐