Jelly Doughnut Cake

I found this recipe in a magazine “Bake from Scratch’ and adapted it slightly – it was perfect to serve to a friend for tea. I got out the china cups and the teapot. It is just wonderful.
The recipe calls for piping the batter around the edges but spooning carefully works well, too. I have also skipped step 4 and served right out of the pan. I like it better without the sugar on top as it is a little too sweet for me but my guests liked the topping. I have posted pictures with and without. This really does taste like one of those jelly filled doughnuts.

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Ingredients

Cake:

  • 2½ cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon grated fresh nutmeg
  • ¾ cup whole milk
  • ½ cup plus 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup blueberry, raspberry or triple berry jam

Topping:

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour, and line pan with parchment paper.
  2. For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In a large bowl, whisk together milk, melted butter, eggs, and vanilla. Add milk mixture to flour mixture, stirring just until combined. Pour half of batter into prepared pan. Spoon remaining batter into a large piping bag. Pipe a ring of batter around the inside edge of the pan. Spoon jam into center of the ring. Pipe remaining batter on top of jam, and smooth with an offset spatula.
  3. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering with foil during last 30 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes.
  4. For topping: In a small bowl, stir together sugar, cinnamon, and salt. Run an offset spatula around edge of pan to loosen cake before turning out. Turn cake back over (so dome is on top). Brush top and sides of cake with melted butter. Sprinkle top with sugar mixture, and press into sides of cake.
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