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.