Buttermilk Doughnut Coffeecake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From the Best of Sunset Low-Fat Cook Book. Baked in a ring mold this coffeecake even looks like a big doughnut! Serve with a tangy Orange Syrup, recipe included. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 large egg |
1/3 cup granulated sugar |
1/2 cup low-fat buttermilk |
3 tablespoons butter or 3 tablespoons margarine, melted |
2 cups orange juice |
2/3 cup sugar |
powdered sugar |
Directions:
1. Sift together the first five ingredients in a large bowl. In a small bowl beat the next four ingredients until well blended. Add the egg mixture to the flour mixture and stir just until evenly moistened. Batter will be stiff. Spread batter evenly in an oiled 4-cup metal ring mold and bake in a 375° oven until browned, about 20 minutes.
2. MEANWHILE: Prepare orange syrup by combining the juice and sugar and bringing to a boil over med-hi heat until reduced to 1 1/2 cups.
3. BACK AT THE RANCH:
4. Remove cake from oven and while still in the pan use a long skewer to pierce holes all the way through to the bottom of the pan at 1/2-inch intervals. Immediately spoon the orange syrup onto cake, letting it soak completely between additions. Let stand for about 15 minutes then invert cake onto a platter. Sift powdered sugar onto cake.
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