One-Bowl Jam Doughnut Cake
Updated Feb. 4, 2025
- Total Time
- 3 hours 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup/57 grams unsalted butter, melted
- ½cup/100 grams sugar
- 2teaspoons/4 grams ground cinnamon
- ¾cup/180 milliliters whole milk
- ½cup plus 2 tablespoons/141 grams unsalted butter, melted and cooled
- 2large eggs, at room temperature
- 1teaspoon vanilla extract
- 1¼cups/250 grams sugar
- 1½teaspoons baking powder
- 1teaspoon fine sea or table salt
- 1teaspoon grated fresh nutmeg
- 2½cups/313 grams all-purpose flour
- ¾cup/180 milliliters thick berry jam (such as blackberry, blueberry, raspberry or four fruit)
For the Topping
For the Cake
Nutritional analysis per serving (12 servings)
475 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 40 grams sugars; 5 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Using some of the melted butter for the topping to generously brush the inside and sides of a Bundt pan.
- Step 2
Make the topping: In a small bowl, whisk together the sugar and cinnamon. Use about a third of the cinnamon sugar to generously coat the inside of the buttered pan, reserving the rest of the melted butter and cinnamon sugar for finishing the cake.
- Step 3
Make the cake: In a large bowl, whisk together the whole milk, melted and cooled butter, eggs and vanilla extract until well combined. Whisk in sugar, baking powder, fine sea salt and nutmeg until smooth. Finally, whisk in the flour until just combined.
- Step 4
Use a spatula to scoop half of the batter into the buttered and sugared pan. Use a spoon to create an indent or hollow in the middle of the ring of batter. Spoon the jam into the hollow (there should be batter on both sides of the jam), making sure none of the jam touches the sides of the pan. (The cake may stick otherwise.) Spoon the remaining batter on top to cover the jam.
- Step 5
Bake for 40 to 50 minutes, until the top is golden brown and springs back when lightly pressed. A cake tester should come out without any wet batter clinging to it. (There may be crumbs and jam adhering to the tester, and that’s fine.) Let cake cool in the pan on a rack for 10 minutes. Use a knife or offset spatula to loosen the cake from the pan and carefully flip upside down on a rack.
- Step 6
Brush the warm cake with the remaining melted butter and generously dust with more of the cinnamon sugar. Let cool for at least 2 hours before serving.
Private Notes
Comments
This cake has a nice flavour, much like a coffee cake, and is moist. The outside has a crispness which is more like a buttermilk doughnut than a jelly doughnut. I think adding some lemon juice or zest to the batter would add a nice touch, as well as a lemon sugar glaze instead of the butter and cinnamon sugar. I had so much butter and sugar leftover after brushing the finished cake, I think that could be cut by 1/2 or more.
So some of the jam sank to the bottom of the Bundt pan and stuck. It wasn't a crisis, simply pried those bits loose, reattached, flipped cake over and the taste was wonderful. Next time, I think I'll put more than half of the batter on the bottom in an attempt to avoid this issue.
Would a lemon curd work in place of the jelly? Appreciate any guidance -
For gluten free folks out there, I’m happy to report this works beautifully with the King Arthur Measure for Measure GF flour blend. I always weigh ingredients so added it all exactly according to the recipe. I did add one extra egg as I find most gf flours need some extra moisture and hydration. It popped out of the Bundt mild beautifully after one hour of cooking, no sticking! I put the jelly on top of the batter and saved just enough batter to cover it, so none sunk in. Looks like the photo! So delicious. I skipped the extra melted butter on top as I liked the slightly crispy outside.
my cake wouldn't come out of the pan
I’m a seasoned, deliberate baker. Following this recipe (save for reducing sugar in batter by half,) by way of preparing my Bundt pan, measuring all the ingredients ahead of mixing the batter, and washing the bowls (yes, you need several bowls to melt butter, mix topping, measure dry ingredients, and then the utensils,) it took me three (3!) hours before it was ready to bake. I found that layering the batter-jam-batter in the pan was extremely fussy. My cake required 45 minutes to bake. It released so fast, that part of the cake landed on my hand (holding the rack, as it was being inverted) and lava-hot jam burned me good! Happily, this cake was made for my family, not guests. The flavor of the cake is fine, but I’m not personally reminded of doughnuts. If I used the amount of sugar called for in the batter, it would be inedible. If you are looking for an excellent berry cake that is delightful for breakfast, and any time of day, consider making Samantha Seneviratne’s crumb cake. I sub fresh raspberries for the cranberries, but any berry will work. IMHO, it is much easier, faster, and more delicious. https://approvedpromo.info/recipes/1020590-cranberry-crumb-cake%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">
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