Powdered Donut Cake

Heavy on the butter and nutmeg, this cake has all the flavors of your favorite cake donut in a convenient square shape—no frying necessary! Just take my word for it, and don’t wear a black shirt when you eat it. You are definitely going to get confectioners’ sugar all over yourself with every bite, and you're going to love it. How to use another pan: For a Bundt, double the recipe for the cake and bake in a prepared 15-cup Bundt pan until puffed and golden, and a tester inserted into the center comes out clean, which should take 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely. Brush the warm cake with 4 tablespoons (65 grams) melted unsalted butter and dust with a generous amount of confectioners’ sugar. For a loaf, bake in a 9-by-5-by-3-inch loaf pan until puffed and golden, and a tester inserted into the center comes out clean; this should take 40 to 50 minutes. For a round, bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, which should take 25 to 35 minutes. Browned Butter Donut Cake: Brown ½ cup (113 grams) unsalted butter (here's how to do it), then proceed with the recipe as written. Cinnamon-Sugar Donut Cake: Brush the cake with the melted butter, then sprinkle a combination of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon over the top instead of the confectioners’ sugar. Reprinted with permission from Snacking Cakes by Yossy Arefi, copyright © 2020. Photographs by Yossy Arefi. Published by Clarkson Potter, a division of Penguin Random House, LLC.