Coffee & Donuts Cake

Ingredients

• For the cake:
• 5 tablespoons unsalted butter, at room temperature
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• For the cinnamon sugar coating:
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• For the coffee glaze:
• 2 tablespoons milk
• 2 tablespoons instant espresso powder
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract

Directions

1. For the cake, place an oven rack in the center of the oven and heat to 350 degrees F. Coat the Bundt pan with 1 tablespoon butter. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and nutmeg together, then put it aside.
2. In a large bowl, beat the remaining 4 tablespoons butter with the oil, sugar, and brown sugar on medium speed until the mixture looks pale and fluffy, about 3 minutes. Beat in the eggs 1 at a time, mixing well after each one.
3. Turn the mixer down to low and add the flour mixture in 3 additions, alternating with the milk. Use a rubber spatula to scrape the bottom and sides of the bowl whenever needed. Raise the speed to medium and mix only until the batter comes together, 20 to 30 seconds. Add the vanilla and beat again just long enough to work it in, about 10 seconds.
4. Spoon the batter into the buttered pan and smooth it into place. Bake for 30 to 35 minutes, turning the pan midway through, until a cake tester poked into the cake comes out clean. Move the pan to a cooling rack set over a baking sheet and let the cake rest in the pan for 10 minutes.
5. For the cinnamon sugar coating, stir the sugar, cinnamon, nutmeg, and salt together in a small bowl. While the cake is still sitting in the pan, brush some of the melted butter over the exposed top. After the 10 minutes are up, turn the cake out onto the rack and brush the rest of the melted butter over the entire cake.
6. Scatter the cinnamon sugar over the cake, gently pressing it onto the sides with your fingers. Let the cake cool all the way, 1 to 2 hours.
7. For the coffee glaze, warm the milk to a simmer in a small saucepan over medium-low heat, or heat it in a medium bowl in the microwave for 20 to 30 seconds. Whisk in the espresso powder, confectioners' sugar, salt, and vanilla. Drizzle the glaze over the cooled cake and serve.