One Bowl Jam Doughnut Cake

Ingredients

• For the Topping

  ¼ cup/57 grams unsalted butter, melted

  ½ cup/100 grams sugar

  2 teaspoons/4 grams ground cinnamon

  For the Cake

  ¾ cup/180 milliliters whole milk

  ½ cup plus 2 tablespoons/141 grams unsalted butter, melted and cooled

  2 large eggs, at room temperature

  1 teaspoon vanilla extract

  1 ¼cups/250 grams sugar

  1½ teaspoons baking powder

  1 teaspoon fine sea or table salt

• 1 teaspoon grated fresh nutmeg

  2 cups/313 grams all-purpose flour

  3/4 cup/180 milliliters thick berry jam (such as blackberry, blueberry, raspberry or four fruit)

Instructions

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.

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.

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.

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.

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.

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.

Description

This is just like a giant jelly doughnut with a cinnamon crust. Fabulous and fun.

Servings

10-12

Notes

This is so in a category of its own that I didn't know which category to use. I did the entire recipe with my electric mixer and the whisk attachment, and it was easy. I used a 3/4 of the batter before adding the jam. The "gulley" tended to start to fill in, but I just pressed the jam in and it was fine. Certainly a keeper.

Source

Melissa Clark for the New York Ties