Jelly Donut Cake
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + cooling
YIELD: 12 servings.
Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia
Ingredients
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1 cup sugar
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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3/4 cup unsalted butter, melted
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2 large eggs, room temperature
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1 cup 2% milk
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2 tablespoons sour cream
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1 tablespoon vanilla extract
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2-2/3 cups all-purpose flour
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2-1/2 teaspoons baking powder
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3/4 cup raspberry, strawberry or apple jelly
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1-1/2 cups confectioners' sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl.
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2.
Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.
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3.
Pour half of the batter into prepared pan. Spoon jelly over batter to within 1/2 in. of edges; top with remaining batter. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
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4.
In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.
Nutrition Facts
1 slice: 475 calories, 20g fat (12g saturated fat), 83mg cholesterol, 283mg sodium, 69g carbohydrate (45g sugars, 1g fiber), 6g protein.
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