Equipment
Ingredients
topping
- 57 g unsalted butter, melted
- 100 g granulated sugar
- 4 g ground cinnamon
cake
- 180 ml whole milk
- 141 g unsalted butter, melted and cooled
- 2 egg, room temperature
- 5 ml vanilla extract
- 250 g granulated sugar
- 7 g baking powder
- 6 g fine salt
- 3 g nutmeg, freshly grated
- 313 g all-purpose flour
- 234 g fruit jam
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 428 kcal
- Protein
- 5 g
- Carbohydrates
- 66 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 42 g
- Sodium
- 235 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 74 mg
- Potassium
- 151 mg
- Calcium
- 67 mg
- Iron
- 1.7 mg
- Magnesium
- 11 mg
- Phosphorus
- 113 mg
- Zinc
- 0.5 mg
- Vitamin A
- 145 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.8 mg
- Folate
- 59 mcg
- Water
- 38 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Grease the Bundt pan thoroughly using a portion of the melted topping butter.
Whisk the topping sugar and cinnamon together in a small bowl.
Coat the inside of the greased pan with one-third of the cinnamon sugar mixture, reserving the rest.
Whisk the milk, melted butter, eggs, and vanilla in a large bowl until combined.
Add the sugar, baking powder, salt, and nutmeg to the bowl and whisk until the mixture is smooth.
Stir in the flour until just combined.
Spoon half of the batter into the prepared pan and create a shallow channel in the center.
Fill the channel with jam, keeping it away from the pan edges to prevent sticking.
Cover the jam layer with the remaining cake batter.
Bake at 175°C (350°F) for 40 to 50 minutes until the top is golden and the cake springs back when pressed.
Cool the cake in the pan on a wire rack for 10 minutes.
Loosen the edges with a spatula and invert the cake onto the rack to cool fully.
Brush the remaining melted butter over the cake and apply the reserved cinnamon sugar.
Chef's Notes
- Ensure your jam is not too runny. A thicker jam will hold its shape better within the cake and prevent it from seeping out during baking.
- For an even more intense cinnamon flavor, consider toasting your cinnamon briefly before adding it to the topping mixture.
- Don't skip the step of greasing and coating the Bundt pan thoroughly. The intricate details of a Bundt pan can easily catch, leading to a broken cake upon unmolding.
- Allow the cake to cool in the pan for the specified time. This crucial step helps the cake firm up slightly, making it less likely to break when inverted.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the sugar coating from softening.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
Reheating: Serve at room temperature or warm briefly in a microwave.
Troubleshooting
Jam leaks through the side of the cake
Cause: Jam was placed too close to the edge of the pan during assembly
Fix: Cannot be fixed; serve as is
Prevention: Ensure a thick border of batter exists between the jam and the pan walls
Cake sticks to the pan
Cause: Insufficient greasing or sugar coating in the pan crevices
Fix: Gently steam the bottom of the pan with a hot towel to release
Prevention: Grease all internal surfaces of the Bundt pan generously before adding sugar
Cultural Context
The Jam Doughnut Cake, while not tied to a single specific cultural origin, draws inspiration from the beloved filled doughnut, a pastry enjoyed globally. Its American adaptation in a Bundt cake form offers a convenient and shareable way to enjoy those familiar flavors of sweet jam and warm spices in a comforting dessert.
