Raspberry Donut Cakes
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 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]