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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
  • Total Time
    Prep: 25 min. + chilling Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup 2% milk
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 3/4 cup raspberry, strawberry or apple jelly
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Directions

  • 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.
Editor’s Note: To remove cakes easily, use solid shortening to grease tube pan.
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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