Jelly Doughnut Cake

Ingredients

• 1.5 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp fine salt
• 0.5 cup unsalted butter (Melted butter is also needed for brushing the baked cake; the exact total amount was not stated in the source.)
• 0.75 cup granulated sugar (Plus more for the cinnamon-sugar topping.)
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup whole milk
• 0.5 cup thick fruit jam (Use a thick jam and place it in a well in the center of the batter. Raspberry or strawberry jam would work well.)
• 1 tsp ground cinnamon (For the cinnamon-sugar topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Have the jam ready; it should be thick enough to sit in the batter rather than spread throughout it.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

3. 3

   In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. 5

   Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix just until no dry streaks remain; do not overmix, since the finished cake should be tender.

6. 6

   Spoon half of the batter into the prepared pan and spread it into an even layer.

7. 7

   Use the back of a spoon to make a shallow well in the center of the batter. Spoon the thick jam into the well, keeping it away from the edge of the pan.

8. 8

   Spoon the remaining batter over the jam and gently spread it to cover the filling completely. Smooth the surface without disturbing the jam.

9. 9

   Bake for about 35 to 45 minutes, until the cake has risen, is golden brown, and a toothpick inserted into the cake portion comes out clean. Avoid testing directly through the jam center.

10. 10

    While the cake is still warm, melt enough additional butter to brush over the entire surface. Paint the top generously with the warm melted butter.

11. 11

    Mix additional granulated sugar with the ground cinnamon, then sprinkle the cinnamon sugar evenly over the buttered surface while it is still warm so it adheres.

12. 12

    Let the cake cool in the pan for about 10 to 15 minutes, then transfer it to a rack. Slice and serve warm or at room temperature, allowing the jam center to remain soft and spoonable.

Notes

The transcript provides the method but not exact quantities, pan size, oven temperature, or baking time; those details are reasonable estimates. Use a thick jam so the filling remains concentrated in the center. Store covered at room temperature for up to 2 days, or refrigerate for longer storage and bring to room temperature before serving.

Nutrition per serving

• dessert
• cake
• baked
• American
• vegetarian
• sweet
• jam-filled
• cinnamon sugar