3 Tablespoons Butter
1/3 cup Light Brown Sugar
1/4 cup Sour Cream
1 1/2 teaspoons Vanilla
3/4 cup Flour
1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1/2 cup Small diced Rhubarb, 1-2 stalks depending on size
2 Tablespoons Sugar
2 Tablespoons Rhubarb Syrup or Corn Syrup
2 Tablespoons Butter
1 cup Powdered Sugar, sifted
2 Tablespoon Half-and-Half
1/4 teaspoon Almond Extract
1/2 Tablespoon Poppyseeds
Pink food coloring, Optional
Preheat the oven to 425.
FOR THE FAUXNUT CAKES:
In a stand mixer (or with a hand mixer), cream together the butter and sugar.
Add the egg to butter mixture.
Beat for about 3-5 minutes to ensure light and fluffy.
Beat in sour cream and vanilla until incorporated.
In a separate bowl, whisk together the baking soda, baking powder, salt and flour.
Add dry ingredients to butter mixture, alternating with the sour cream mixture, until you have a smooth batter.
Stir in diced rhubarb.
Grease and flour a 6-9 cavity donut pan.
Fill each cavity full. I use a piping bag to make this easier, but you can also do this with a spoon.
Put into the 425 oven and immediately reduce the heat to 350.
Bake 15 minutes, a toothpick should come out clean when checking doneness.
Rest cakes in the donut pan for 5 minutes, then turn out onto a cooling rack to complete cooling.
Once baked, the fauxnut will have cavities, but typically, not a full hole. If you'd like a full hole (I like there to be a full hole) you can completely cut out the cavity with an apple core tool or a knife.
FOR THE GLAZE:
In a small saucepan melt butter with sugar and syrup.
Cook until sugar is dissolved and the mixture lightly bubbles at the edges.
Slowly whisk butter mixture into the sifted powdered sugar to ensure a smooth glaze adding half-and-half a little bit at a time until the glaze is the right consistency to coat the cakes.
Whisk in almond extract, popp and a very small drop of pink food coloring (optional) until smooth. If using rhubarb syrup the mixture will already be lightly pink.
Working quickly, spoon or pipe glaze over fauxnuts on the a cooling rack, or place glaze into a bowl and dip fauxnuts carefully.
Allow to air dry for the glaze to set.
Makes 6-9 fauxnuts.