These deep-fried sour cream cake doughnuts with a vanilla glaze are crispy on the outside, tender on the inside with a taste simliar to glazed buttermilk doughnuts.

Sour Cream Doughnuts

Doughnuts:
3 1/2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 2 teaspoons finely grated orange peel 1/2 teaspoon vanilla extract 1/3 cup melted unsalted butter, slightly cooled 1 cup sour cream

Vegetable oil for frying

Glaze:
2 cups powdered sugar 1/2 teaspoon vanilla extract 5 tablespoons (about) heavy whipping cream

For Doughnuts: Whisk first 5 ingredients in medium bowl to blend; set aside.
Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream.
Gently fold in reserved flour mixture (dough will be slightly sticky).
Cover; set aside 1 hour.
Press out 1/3 of dough on lightly floured surface to 1/2 to 2/3-inch thickness. Using a 2 1/2-inch diameter round cutter, cut out doughnuts. Repeat with remaining dough.
Heat about 1 1/2-inches of oil in a large deep skillet to 365°F to 370°F (185°C).
Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool doughnuts slightly before glazing.
For Glaze: Combine powdered sugar, vanilla extract and 4 tablespoons cream in a medium bowl; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form a medium-thick glaze.
Spread glaze over tops of doughnuts.

Makes about 2 dozen doughnuts.

Optional: Omit the glaze and roll hot doughnuts in powdered sugar or a mixture of ground cinnamon and sugar.