Jelly Doughnut Bundt Cake
The View From the Great Island
My Jelly Doughnut Bundt Cake is jelly doughnut meets bundt cake for a unique morning or mid-day treat. This comforting cake begs for a cup of coffee or tea.
- dry ingredients
- 2 and 1/2 cups all purpose flour
- 1 cup oat flour
- 1 and 1/2 cups sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- wet ingredients
- 1⅔ cups buttermilk
- 1 cup vegetable oil (I use safflower)
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- approximately 7 ounces (about 1/2 cup) of good jam
- 3 tbsp unsalted butter (melted)
- ¼ cup sugar
- Set oven to 350F
- Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. 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.
View the recipe instructions at The View From the Great Island