My Jelly Doughnut Bundt Cake is jelly doughnut meets bundt cake for a unique morning or mid-day treat. This comforting, not-too-sweet cake just begs for a cup of coffee or tea.
This doughnut bundt thing is quickly going from an interesting little series to an all out obsession. Today’s jelly doughnut bundt cake makes a cozy foursome along with the others ~
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Cider Doughnut Bundt Cake (the original!)
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Glazed Old Fashioned Buttermilk Doughnut Bundt Cake (say that 3 times fast)
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Chocolate Sour Cream Doughnut Bundt Cake (because…chocolate)
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Pumpkin Doughnut Cake (my latest!)
I think the doughnut loving world is split right down the middle over jelly doughnuts…you’re either for or against. I’ve loved them all along ~ I love their light and airy texture, that sweet blob of jelly that oozes out when you take your first bite, and the sugary coating that gets all over your fingers. This cake gets all that. Serve it warm from the oven and you won’t be disappointed.
This wasn’t an easy recipe to nail, I had to make it a few times before I got a result I was happy with. The problem is that the jelly tends to sink to the bottom of the cake if you add too much. I would like more jelly, but it wasn’t possible. I almost think you might serve it with a little pot of jelly on the side for those who want more.
Use your favorite jelly or jam in this doughnut bundt cake
Bon Maman is the gold standard for jams, so that’s what I used, but use whatever you like or have on hand. About a half a jar is a good amount. The first time I made the cake I got greedy and used a whole jar, which was too much.
If I hit on a better technique for getting that jam in the middle of the cake I’ll update here, and I welcome any suggestions, just leave ’em in the comments.
Jelly Doughnut Bundt Cake
Equipment
- a standard 10-12 cup bundt pan
Ingredients
dry ingredients
- 2 1/2 cups all purpose flour
- 1 cup oat flour
- 1 and 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 2/3 cups buttermilk
- 1 cup vegetable oil, I use safflower
- 3 large eggs, room temperature
- 2 tsp vanilla extract
jam or jelly
- approximately 7 ounces, (about 1/2 cup of good jam or jelly)
topping
- 3 Tbsp unsalted butter, melted
- 1/4 cup sugar
Instructions
- preheat oven to 350F
- Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Note: Don't skip this step!
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Pour the batter into the prepared pan. Add small dollops of jam to the center of the batter, all around the cake. Take a long skewer or chopstick and gently pull it through the jam, just to break up the blobs a little bit. Don't swirl too much.
- Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Invert the cake onto a plate. Brush with the melted butter, and sprinkle very generously all over with the sugar. I like to cup the sugar in my palms to get it to cling to the side of the cake. The more sugar you can get on the outside, the better.
I have to try this out! I’m wondering if maybe 20 mins or so into the baking you can drop the jelly so that it won’t sink ?
I’ll try the st when I make it and give an update
I make this cake three or four times a week for my restaurant. It is one of our guest’s favorite desserts. I change up the filling to go with whatever fresh fruit I have on hand to make a compote to serve with it. Thank you for such a great recipe.
Oh my gosh, what a high compliment, thanks Ann!!
I’m planning to make this cake again for a party it was so lovely. How long do you think it will keep fresh without freezing it?
Still hoping you will use metric measurements as well as cups for us in the UK.
I’d say just a day or so on this cake Jan. I’ll try to get those metric measurements on this for you.
You can convert any reipe yourself by using Google, Jan. I am an American but often convert recipes with Imperial (U.S.) measurements to metric because I prefer to use a scale. I can always find the conversions on the Internet. I’m that sure you can, too. Here’s a website that will surely help:
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
I was intrigued by the idea of the jelly doughnut ….my bundt pan was in bad shape so I used an angel cake pan.. well it was awkward to ‘sugar’! The crumb was good, nice texture but a, 1) half of jar of excellent German jam wasn’t enough! 2) the jam changed in consistency, and 3) it sunk!!!! though the cake batter was fairly dense and I gently spooned it on top and didn’t ‘swirl…Thanks!!! Will try it again with more jam! and different fruit… This time it was sour cherry!
I’ve been threatening myself to try making this cake for the last three months. Last night, I finally tried it out and it came out better than I expected.
While the recipe called for 7oz. of jelly, I ended up using a full jar of strawberry Bonne Mamme. (Yeah, I like jelly donuts.) To help support that amount of jelly and keep it from sinking to the top of the cake, I kept about a 1/4 cup of the dry ingredients aside. After mixing the wet with the bulk of the dry, I poured half of it into the pan. I added a thin layer of the dry ingredients I reserved and then put my jelly on top of that. Whatever dry was left, I mixed in with the batter and poured the remainder over the jelly. (Wish I could post pictures here.)
It baked up marvelously (about 55 minutes for my oven) and I couldn’t be happier.
That’s such a creative method Robert, I know others will be interested. I originally warned that this might be a tricky recipe, but readers have really proven me wrong!
Would love to try this recipe and your lemon and blueberry pound cake so would really appreciate the metric conversions. Don’t want to risk wasting all the ingredients if I get it wrong.
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