Cake – check, jam donut – check, cinnamon sugar – check, amazing – check!
This is possibly the best cake I have ever made, and yes, it’s a cake that tastes like a jam donut. It’s absolutely moreish and should be in everyone’s cake repertoire, as far as I am concerned.
The outside is covered in a dusting of cinnamon sugar and the moist sponge cake has a delicate and delightful cinnamon, vanilla flavor. The centre of the cake is contently oozing with French strawberry jam. The flavors just work and it’s very much like eating a jam donut but in a cake form. I promise you, that if you pull this one out at a party, you will instantly become a baking goddess in everyone’s eyes, and quite frankly I can’t see anything wrong with that!
The bonus of this cake is that you don’t need a mixer or scale. Just a good old wooden spoon, measuring cups and a bowl. Less to wash up too. The recipe is surprisingly simple and you can whip it up in less that 10 minutes; the part I like, as I tend to err on the lazy baker side … Just between you and I.
This cake is light and a pleasant change from the icing laden varieties. There is only one problem with this cake… Once you have tasted it, you cant stop. On several occasions I thought I would have a slice of it with a nice cup of coffee and found that one slice very rapidly became two! But hey, It’s OK if you don’t tell anyone.
Don’t say I didn’t warn you though…
This recipe is inspired and taken (with a few changes) from Hungry Girl Por Vida
- 2 +2/3 cups all purpose flour
- 2 +1/2 tsp baking powder
- 1 cup caster sugar
- 3/4 cup or 175g butter, melted
- 1 cup milk
- 2 whole eggs
- 1 tsp cinnamon
- 1/2 cup (125ml) strawberry jam
For the coating –
- 1/2 cup caster sugar
- 1tbs cinnamon or adjust to your liking
- Preheat the oven to 180C
- Grease the bundt tin well ( grease very well)
- In a mixing bowl whisk together the flour, baking powder and sugar until combined
- In a separate jug stir together the melted butter, milk, eggs and cinnamon
- Pour wet ingredients into the dry ingredients and mix well until combined (you will have a sticky mixture)
- Pour half the batter into the bundt tin and spread the batter up the sides of the tin with a spoon
- Dollop the jam on top of the batter forming a ring of jam, taking care not to touch the edges of the mould with the jam. (see picture below)
- Add the remaining batter on top and gently smooth out
- Bake for 50-55 minutes until the skewer comes out clean, be careful not to poke the jam pocket
- Leave to cool for 5 minutes and turn out onto a cooling rack
- Place a tray underneath and sprinkle the cinnamon sugar over the cake liberally
- Serve warm or cold
Dee’s notes –
- This cake is fantastic warm with ice cream
- The stale cake (if there is any!) toasts really well with some butter spread on top
- Try using stale slices for French toast!