In the past few years, doughnuts have become the new cupcakes. Between the rise of the cronut and the many hipster doughnut shops that have established themselves in NYC (I’m partial to Dough, Dun-Well, and Peter Pan), it’s safe to say the wild world of doughnuts is here to stay.
But doughnuts are unfortunately a bit difficult to make at home, in that they require some less-common kitchen tools (a thermometer for regular ones or a doughnut pan for the cake variety) and some time. But these cake doughnut bars from Food52 are amazingly easy (no hot oil or doughnut pans required), and they are awesome to bring into the office or slice up for brunch. The recipe originally called for blueberries, but I couldn’t find any good ones and used blackberries instead. The glaze is technically optional, but I highly recommend it.
Blackberry Cake Doughnut Bars (from Food52):
For the Bars
- 1/2 cup butter, softened (pop it in the microwave for 15 seconds)
- 1 cup sugar
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- a pinch of salt
- 2 eggs
- 1 egg yolk
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 1/2 cups blackberries, roughly chopped
For the Buttermilk Glaze
- 2 cups powdered sugar
- 3 Tbsp buttermilk
- 1/3 cup whole milk
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 inch x 9 inch cake pan.
Beat the butter and sugar with a wooden spoon until well-combined.
In a separate bowl, whisk dry ingredients (flour, baking powder, baking soda, and salt).
In another bowl, whisk the wet ingredients (eggs, egg yolk, buttermilk, and vanilla extract).
Fold in the blackberries. Pour the mixture into the pan and bake about 20-30 minutes (or until a toothpick in the center comes out clean).
Pour the glaze over the bars and let it set before serving.