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.