Description
This One-Bowl Jam Doughnut Cake is a delightful twist on classic jam doughnuts, baked into a moist and fluffy cake. Featuring a sweet jam layer sandwiched between tender cake batter, this recipe is easy to make with simple ingredients and perfect for serving as a dessert or afternoon treat.
Ingredients
Scale
For the Cake Batter
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
For the Filling
- 1/2 cup fruit jam (your choice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking and set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This step incorporates air to help the cake rise.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to combine fully. Stir in the vanilla extract to add depth to the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternating with milk, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix to ensure a tender cake.
- Layer the Batter and Jam: Pour half of the batter into the prepared cake pan. Evenly spread the fruit jam over this layer, then pour the remaining batter on top, smoothing to cover the jam layer.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and set.
- Cool and Serve: Allow the cake to cool completely in the pan before removing and serving. This helps the jam set and prevents the cake from breaking apart.
Notes
- You can use any fruit jam of your choice such as strawberry, raspberry, or apricot for different flavor variations.
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- For an extra doughnut feel, sprinkle powdered sugar over the cooled cake before serving.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
