This is possibly the best cake I have ever made, and yes, it’s a cake that tastes like a jam doughnut. 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 and vanilla flavor, while the center of the cake oozes French strawberry jam. The flavours just work and it’s very much like eating a jam doughnut, but in a cake form. Trust me, if you pull this one out at a party, you will instantly become a baking goddess in everyone’s eyes.
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 best!
This cake is light and a pleasant change from the icing laden varieties. But, there is a downside to this cake…once you have tasted it, you can’t 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 okay…if you don’t tell anyone.
This recipe is inspired and taken (with a few changes) from Hungry Girl Por Vida.
Ingredients:
2 ⅔ cups all purpose flour
2 ½ tsp. baking powder
1 cup caster sugar
175g butter, melted
1 cup milk
2 whole eggs
1 tsp. cinnamon
½ cup (125ml) strawberry jam
For the coating:
½ cup caster sugar
1tbs. cinnamon
Recipe:
1 Preheat your oven to 180°C.
2 Grease the bundt tin well.
3 In a mixing bowl, whisk together the flour, baking powder and sugar until combined.
4 In a separate jug, stir together the melted butter, milk, eggs and cinnamon.
5 Pour wet ingredients into the dry ingredients and mix well until combined (you will have a sticky mixture).
6 Pour half the batter into the bundt tin and spread the batter up the sides of the tin with a spoon.
7 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.
8 Add the remaining batter on top and gently smooth out.
9 Bake for 50-55 minutes until the skewer comes out clean, but be careful not to poke the jam pocket.
10 Leave to cool for 5 minutes and turn out onto a cooling rack.
11 Place a tray underneath and sprinkle the cinnamon sugar over the cake liberally.
12 Serve warm or cold.
Dee’s notes:
• This cake is fantastic served 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!
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