JELLY DONUT CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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., 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., 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., 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 : Calories 475 calories, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 283mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.
JELLY DOUGHNUT BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 11h45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make the dough: Mix 1 1/2 cups flour, the milk and yeast in a stand mixer fitted with the paddle attachment on low speed until combined, about 45 seconds.
- Cover the yeast mixture with the remaining 1 1/2 cups flour, the sugar and salt; set aside until the yeast mixture starts to rise through the flour and the mixture looks craggy, about 45 minutes. Add the eggs and mix on low speed until just incorporated. Increase the speed to medium high and beat until the dough is smooth, uniform and starts to pull away from the sides of the bowl, about 5 minutes.
- With the mixer running, add the 3 sticks butter, 1 cube at a time, making sure each piece is incorporated before adding the next. Scrape down the sides of the bowl and mix 1 more minute. Transfer the dough to a separate large bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Brush a 10- to 15-cup Bundt pan with the melted butter to coat. Place the dough in the pan, gently patting it down until it is even. Cover with plastic wrap and let rise in a warm spot until the dough fills two-thirds of the pan, 2 to 2 1/2 hours.
- Position a rack in the lower third of the oven and preheat to 375 degrees F. Bake the cake until dark golden brown, about 35 minutes. Transfer to a rack and let cool 15 minutes in the pan, then invert onto the rack to cool completely, about 2 hours.
- Make the syrup and filling: Combine 1/4 cup each sugar, raspberry jam and boiling water in a bowl, stirring to dissolve the sugar; set aside. Invert the cake again and make eight 2-inch-deep, 1-inch-wide incisions evenly spaced around the bottom of the cake with a paring knife. Fill a pastry bag fitted with a 3/4-inch tip with the remaining 1 1/4 cups jam and pipe it evenly into the incisions. Let the cake sit 5 minutes, then invert back onto a plate and brush with the raspberry syrup. Let sit 5 minutes, then sprinkle with the remaining 1/4 cup sugar.
JELLY DOUGHNUT BUNDT CAKE
Cake doughnut? Jelly doughnut? Raised and glazed? Now you don't have to choose. With its fine, moist crumb, raspberry jam filling and sweet glaze, this bundt combines all the best characteristics of these doughnuts into one crowd-sized treat that's better than anything the bakery has to offer. So skip the dozen doughnuts, because this cake serves 12. And its showstopping looks hide its secret well. That secret? It's easy! This recipe begins with a box of Betty Crocker™ Super Moist™ yellow cake mix. Grab your jar of jam and a couple of kitchen staples, and you'll have everything you need. The poking technique used to add the jam filling is one you can master with the step-by-step instructions below. As for the glaze, it's a simple matter of mixing powdered sugar and milk. So you can create a cake that does you proud with seven simple ingredients and less than a half hour of hands-on time.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
- In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
- In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
- Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
- In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.
Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 42 g, TransFat 0 g
FARRAH'S JELLY-FILLED CAKE
This is my goddaughter Farrah's favorite cake and is very reminiscent of a jelly donut. This cake is very forgiving and can be made with any other flavored jam. Plan ahead because the cake needs to sit overnight for the flavors to meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 10h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
- Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
- Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
- Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
- Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 71.2 g, Cholesterol 101 mg, Fat 14.8 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 376.2 mg, Sugar 55.2 g
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