Vanilla Bean Sour Cream Cake Doughnuts

Vanilla Bean Sour Cream Cake Doughnuts 

  • ½ cup sour cream, room temperature
  • ½ cup granulated sugar
  • ¼ cup vegetable oil 
  • 1 egg, room temperature
  • 1 vanilla bean, split and seeds scraped
  • 1 cup all-purpose flour  
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Pinch ground nutmeg
  • ¼ cup powdered sugar, for dusting

 

Preheat the oven to 350.  Spray a standard cake doughnut pan with non-stick spray.

In a bowl, whisk together the sour cream, sugar, oil, egg, and half of the vanilla bean seeds.  In a separate bowl, combine the flour, baking soda, salt and nutmeg.  Add dry ingredients to the wet and stir just until combined.

Spoon batter into a zip-lock bag.  Snip an inch off one of the corners of the bag and pipe the batter into the doughnut pan.

Bake for 12-14 minutes until golden and puffy, and a toothpick inserted comes out clean.  Cool doughnuts in the pan for 5 minutes then turn out onto a wire rack.

Place the powdered sugar and the remaining vanilla bean seeds in a spice grinder or small food processor.  Pulse a couple of times to infuse the powdered sugar with the vanilla beans.

Dust the doughnuts with the powdered sugar and serve warm.

 

Yields 6 doughnuts.

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