Description
This One-Bowl Jam Doughnut Cake is a delightful and easy-to-make dessert that captures the nostalgic flavors of classic jam doughnuts in a moist, fluffy cake. Perfect for any occasion, it layers a sweet fruit jam filling between simple vanilla cake batter, baked to golden perfection. With minimal effort and just one bowl, this recipe is ideal for bakers of all skill levels.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Filling
- 1/2 cup fruit jam (your choice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the sugar and softened butter until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat the eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Then stir in the vanilla extract for 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.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined to avoid overworking the batter.
- Layer Batter and Jam: Pour half of the batter into the prepared pan. Spread the fruit jam evenly over this layer, then cover with the remaining batter.
- Bake: Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan before slicing and serving to ensure clean cuts and maximum flavor.
Notes
- Choose your favorite fruit jam such as strawberry, raspberry, or apricot for different flavor profiles.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- You can dust the cooled cake with powdered sugar for an extra touch.
- Store leftovers in an airtight container at room temperature for up to 3 days.
