Jelly Doughnut Bundt Cake
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.
Servings: 12 servings
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
Calories: 518 kcal · Carbohydrates: 69 g · Protein: 7 g · Fat: 24 g · Saturated Fat: 6 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 6 g · Trans Fat: 0.2 g · Cholesterol: 52 mg · Sodium: 202 mg · Potassium: 191 mg · Fiber: 2 g · Sugar: 39 g · Vitamin A: 202 IU · Vitamin C: 1 mg · Calcium: 80 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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