General Discussion


Please help me understand the finer points of cake donuts.


General Discussion 8

Please help me understand the finer points of cake donuts.

butterfat | Jul 11, 2008 08:18 AM

I will start by saying that I love cake donuts. I can appreciate a warm Krispy Kreme or a good lemon-filled yeast donut as much as the next person, but for genuine instinctive comfort I would always desire a cake donut, perhaps because they are the kind of donut I most often ate as a child.

It recently occurred to me to start thinking more systematically about cake donuts--probably because I can't find the exact kind I want at my local donut shop--and it struck me that there are two distinct kind of cake donuts. This is very obvious (I think) so I don't know why it never occurred to me before.

Type 1 is a donut with more squared off edges, a craggy surface, rather crispy edges when fresh, and a serious heft to it. I've sometimes seen these called sour cream donuts, I think.

Type 2 is a donut that is puffier and rounded, like an innertube, with a smooth surface and a finer lighter crumb. The exterior seems to brown more than Type 1. Type 2 is the kind I really like, that I can't seem to find much (in Boston) these days. I especially love them covered in powdered sugar. Bonus points for nice nutmeggy flavor.

I suppose my questions are: Do you all agree with these categories of cake donuts? Are there names for the two types of donuts, or any major differences in how they are made? And is it just me or are good cake donuts becoming harder to find these days?

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