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
Greasing Fluted (Bundt) Tube Pans
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.
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