“I make this cake often and everyone loves it. Its flavour and crumb are so good!! No-fail every time.” ~Enid
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 ~
- Cider Doughnut Bundt Cake (the original!)
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake (say that 3 times fast)
- Chocolate Sour Cream Doughnut Bundt Cake (because…chocolate)
- 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
- a standard 10-12 cup bundt pan
jam or jelly
- 7 ounces good jam or jelly (about 1/2 cup)
- 3 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 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.