“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
Equipment
- a standard 10-12 cup bundt pan
Ingredients
dry ingredients
- 2 1/2 cups all purpose flour
- 1 cup oat flour
- 1 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
- 7 ounces good jam or jelly (about 1/2 cup)
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.
Nutrition
I made this super delicious cake! It disappeared in no time, Kids Love this Cake! Same day I made another one, ran out of Jelly and still was delicious; served it with Ice Cream on demand… So Healthy Cake, you eat it anytime
, this is a real Comfort Food! I have a piece for Breakfast with unsweetened good cup of Coffee! Thanks So much for this wonderful recipe!
I am going to get the stuff to make this cake later in the week, but I had an idea about the jelly. Could you use the cupcake filling tip on a pastry bag and inject the jelly after it was cooled and before it was turned out?
That’s an interesting idea, and I haven’t tried it, but it might work.
Sorry I meant use more flour instead of oat flour ?
Yes, the same amount.
Hi! I would like to try this beautiful cake, but may I swap oil for creme fraiche?
I don’t think that would be a great idea Mag, sorry. Oil and creme fraiche are such different substances. I would stick with oil for this one.
Hi Sue! Thank you so much for the recipe. I didn’t have oat flour and added a tsp of almond extract to the batter. For the jam, I mixed a half pint of homemade apricot jam with about 3/4 cup of the cake batter. Poured in half the plain batter, then the apricot jam batter, then the rest of the plain batter. Kinda swirled it with a knife. It came out fabulously!! This will my new go-to recipe for when I have leftover jams.
Thanks for this Ali, your technique sounds inventive, I’ll definitely try it next time I bake this cake. Apricot and almond sounds amazing…
Cake baked up very nice except that the jelly sunk to the bottom of the pan.???? Will definitely try again, what should I do different?
It’s a common problem with jelly and jam filled bundts, Michael. Make sure you don’t put too much jelly in, and spoon it on right at the top, just before baking.
i Wish I could post my pictures. I made the first one in a fancy nordic bundt form and it didn’t come out good. today I made it in a traditional bundt form and it came out amazing. However mine had to bake at least 60 minutes and probably would have benefited from 63 minutes. But what a beautiful cake. I wish I could figure out how to make a bigger jelly tunnel. Thank you for this great recipe!
You’re so welcome Susan!
I just made this cake and unfortunately the jam stayed on the top. Any suggestions on how to get the jam in the middle? The batter didn’t rise over the jam. Smells yummy and I’m sure it will taste ok. Will try it again
Funny, that’s the opposite problem I had, how strange. Next time you can swirl the jam to push it down a bit, or add half the batter, then the jam, and then top with the rest of the batter.
Love this cake and it’s in my list!
As for jelly insertion ideas, I’ve made marshmallow filled Bundt cakes similar in concept. So, instead of putting the jelly in before baking, bake the cake first, let it cool, flip it over to the flat side, and use a small ice cream scoop or Mekong baller to dig divots in cake, saving the cake pieces. Fill those divots with jelly, and replace cake pieces, flip cake back over. Viola! I hope this could be a viable alternative.
Hi Sue, I am new to your blog and made this jelly doughnut cake yesterday exactly as the recipe stated. D.E.L.I.C.I.O.U.S.!!!!!!!! The second day it is still as moist as the first. Amazing how the taste really is that of a jelly donut but in a cake version. I’m thinking it would be delicious made as muffins with a dollop of jelly for each muffin, dip the top in melted butter and then in sugar, even cinnamon sugar. There’s also an idea I had to help prevent the jelly from sinking that I’ll try next time…roll the dollop lightly in oatmeal flour. Rolling nuts, chocolate morsels, etc. in flour helps prevent them from sinking to the bottom so maaaaaaybe it would help with jelly dollops? Just thinkin’….
I like your theory, it might work and I will definitely try it next time. I’m thrilled that you enjoyed this, and I do think that muffins are ideal for the ‘jelly doughnut’ treatment…putting it on my list. Welcome in to the blog 🙂
I tried coating the jam with flour and it sunk as if I didn’t coat it at all. Very disappointed. Next time I think I will try adding it on the top as the recipe says. Also, I think I will use more jelly. The cake was very good but could have used more of the jelly flavor.
Hi Sue – this looks like a great recipe, looking forward to making it!
Love you blog, btw 🙂
Can I make the cake the day before serving, or does it need to be made the day of?
I saw comments about oat flour – will the cake work with oat flour?
Thanks!