King Doughnut Cake
Happy Mardi Gras! Now, after scouring the recipes for the famous King Cake, I decided to settle on a twist to the New Orleans tradition. I give you the King Doughnut Cake!
The King Cake is said to have originated in France around the 12th century. These early Europeans celebrated the coming of the three wise men bearing gifts twelve days after Christmas – aka: the Feast of the epiphany, Twelfth Night, or King's Day. In New Orleans, Twelfth Night also signifies the beginning of the carnival season, which ends with Mardi Gras Day (today!).
A plastic baby is baked inside the King Cake, and whoever receives the baby in their piece of cake must buy the next King Cake or throw the next party. King Cakes are made of a cinnamon filled dough in the shape of a hollow circle. The cake is then topped with a glazed topping and sprinkled with colored sugar. The three colors of the sugar are Purple (representing Justice), Green (representing Faith) and Gold (representing Power).
However, since I have a weakness for doughnuts, I thought a giant cinnamon doughnut in the shape of the King Cake would suffice. I found the moistest doughnut recipe ever and am in love with this! I used the recipe from Diethood: The Eating Effect for the cinnamon doughnut recipe, but here it is for your reference slightly modified!
For the Doughnuts
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon apple cider vinegar (original recipe called for white vinegar – same amount)
1/2 teaspoon pure vanilla extract
4 tablespoons butter
For the Glaze
2 ½ tablespoons milk
½ teaspoon pure vanilla extract
1 cup powdered sugar
For the Doughnut Cake
Preheat oven to 350 degrees
In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter and cook over medium-heat stirring constantly until butter melts (only about 1 minute!)
Remove liquid mixture from heat
Add the milk mixture into the flour mixture; mix until combined
Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan OR into a circular cake pan with aluminum foil ball in the center to create the hole
Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean
Remove and immediately invert the pan onto a cooling rack
For the Glaze
Place all the ingredients in a small bowl and whisk together until there are no lumps
Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up (put something underneath the rack because some of that glaze will drip off)
Add sprinkles immediately before the glaze settles
If you have extra dough and don't want a really big cake, then make some normal-sized doughnuts to enjoy later!