Jelly Doughnut Bundt Cake
User Reviews
4.2
Jelly Doughnut Bundt Cake
Description
The Jelly Doughnut Bundt Cake uses a blend of all-purpose and oat flour with sugar, baking powder, baking soda, and salt as dry ingredients. The wet ingredients include buttermilk, vegetable oil, eggs, and vanilla. After mixing wet and dry separately, they're combined gently to avoid overmixing. The batter fills a well-buttered and floured bundt pan, where small spoonfuls of jam are dotted across the batter's surface. A long skewer lightly swirls the jam a bit, creating marbled fruity spots without fully blending.
Baked at 350°F for about 50 minutes until a toothpick comes out clean, the cake rests in the pan before inversion. While warm, it is brushed thoroughly with melted butter, then generously sprinkled with sugar that adheres to give a slightly crunchy, sweet crust reminiscent of doughnut sugar toppings.
The result is a moist, tender cake with a soft crumb and sweet jam pockets that evoke the flavor of jelly doughnuts. The sugar topping adds texture and extra sweetness on the outside, making it a nostalgic dessert or treat that pairs well with coffee or tea.
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 egg room temperature, large
- 2 tsp vanilla extract
jam or jelly
- 7 ounces 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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 202mg | 8% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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