Cake or donuts? With this apple jelly-filled cinnamon cake, you won’t have to choose between the two. And thanks to this cake’s cream cheese frosting, this amazingly delicious donut-shaped cake is just as gorgeous as it is sweet and cinnamony.
Mmmm…donuts. Scratch that. Mmmm…donut cake. Normally I am not a donut girl. Once every three or so years, I force B.O.B. Bob to take me to get a donut at the butt-crack of dawn because I have a sudden craving, but other than that, I can pretty much walk past a donut and not even glance in its general direction. However, there are two donuts that have burned a memory into my brain that will never be forgotten, and both of them are donuts B.O.B. Bob and I encountered on The Great Beer and Lobster Tour of the North.
The first unexpected donut encounter came in Portland, Maine. While B.O.B. Bob and I were walking around the town, before jumping into the truck to take off for another stint on the never-ending northern highways, we stopped at The Holy Donut to get a pre-lobster-roll snack. I swear there are angels working behind the scenes in that place, because the Dark Chocolate Sea Salt Maine Potato Donut pretty much made me hear trumpets, see halos, and wish that God would somehow manage to put a similar donut shop in my backyard. That donut pretty much sealed the deal. We are going back to Portland, Maine again, and the sooner the better. Potato flour and donuts should pretty much be mandatory. Do you hear me? Mandatory!
The second donut we fell in love/lust with during our trip was a Cider Donut from Cold Hollow Cider Mill in Waterbury Center, Vermont. It was, and still is, my idea of the perfect everyday donut; cakey with just the right amount of sweetness. I’m drooling just remembering it, and yes, we did go out of our way to visit this hot spot just for the donut. Do I know how to plan a trip or what? Thankfully I even purchased a jar of Vermont Cider Jelly at this heavenly tourist stop, because it came in mighty handy when baking this scrumdiddlyumptious donut cake for February’s cinnamon-themed Bundt Bakers post, sponsored by Lauren of Sew You Think You Can Cook.
Sure you can use plain ol’ apple jelly, jam, or preserves to make this cake, but why would you? Cold Hollow Cider Mill has an online store, so you should definitely check it out, or perhaps you could take an adventurous road trip as we did and make it a destination point. You won’t be disappointed. P.S. Buy more than one donut, even if you swear you don’t like donuts. Once you’re biting into that perfect heavenly cider-laced donut in your vehicle, you will be wishing you had bought a half dozen just for yourself. P.P.S. If you do indeed decide to take a road trip, the Cabot Creamery and the Ben & Jerry’s Ice Cream Factory are located in close proximity. Cheese, ice cream, and donuts will make you one happy, happy, happy individual. Take my word for it.
Ingredients:
Cake:
- 1/2 Tablespoon Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Nutmeg
- 2 2/3 Cups All-Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- 2 Eggs
- 2 Tablespoons Sour Cream
- 1 Tablespoon Vanilla Extract
- 1 Cup Milk
- 3/4 Cup Unsalted Butter, Melted
- 1/2 Cup Apple Jelly
Frosting:
- 1 (8-oz.) Package Cream Cheese, Room Temperature
- 1 1/2 Cups Powdered Sugar
- 1 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Vanilla Extract
- Additional Cinnamon and Granulated Sugar for Decorating
Directions:
Cake:
- Preheat oven to 350 degrees. Grease Bundt pan with 1/2-tablespoon unsalted butter; set aside.
- Place sugar, cinnamon, salt, and nutmeg in a food processor and puree for 30 seconds.
- In a large mixing bowl, whisk together the sugar mixture, flour, and baking powder; set aside.
- Whisk together the eggs, sour cream, and vanilla for 1 minute in a medium mixing bowl.
- Whisk in the milk, and then slowly whisk in the melted butter until well combined.
- Pour the wet mixture into the dry ingredients, and then mix with a silicone spatula until just combined.
- Pour half of the cake batter into the prepared Bundt pan. Use a spatula to spread the batter up the sides of the pan a 1/2-inch. Dollop the apple jelly in a ring around the Bundt pan, making sure not to allow it to reach the edges of the pan. Use a spoon or spatula to drop the rest of the batter on top of the jam, and then gently spread the batter out till it is even.
- Bake for 50 minutes.
- Allow the pan to cool on a baking rack for 2 hours, before removing the cake from the pan and frosting it.
Frosting:
- In a large mixing bowl, sift the powdered sugar and cinnamon into the cream cheese and vanilla.
- Mix for 2 minutes on medium speed, or until smooth.
- Frost the cake and sprinkle with additional cinnamon and granulated sugar.
Suggestions:
- I added 2 tablespoons of sour cream because I used fat-free milk in this recipe. If you are using whole milk, you can omit the sour cream if you choose.
- Try your best to center the jelly in the middle of the half-filled Bundt Pan, so that it will not leak out of the edges of the cake.
- Keep any leftovers refrigerated.
Improvements:
- Instead of using apple jelly, substitute any other variety of jam or preserves.
- In lieu of frosting, serve this cake with vanilla or cinnamon ice cream.
- CLICK HERE to check out our many other Bundt Cake recipes.
Ingredients:
- 1/2 Tablespoon Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Nutmeg
- 2 2/3 Cups All-Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- 2 Eggs
- 2 Tablespoons Sour Cream
- 1 Tablespoon Vanilla Extract
- 1 Cup Milk
- 3/4 Cup Unsalted Butter, Melted
- 1/2 Cup Apple Jelly
- 1 (8-oz.) Package Cream Cheese, Room Temperature
- 1 1/2 Cups Powdered Sugar
- 1 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Vanilla Extract
- Additional Cinnamon and Granulated Sugar for Decorating
Directions:
- Preheat oven to 350 degrees. Grease Bundt pan with 1/2-tablespoon unsalted butter; set aside.
- Place sugar, cinnamon, salt, and nutmeg in a food processor and puree for 30 seconds.
- In a large mixing bowl, whisk together the sugar mixture, flour, and baking powder; set aside.
- Whisk together the eggs, sour cream, and vanilla for 1 minute in a medium mixing bowl.
- Whisk in the milk, and then slowly whisk in the melted butter until well combined.
- Pour the wet mixture into the dry ingredients, and then mix with a silicone spatula until just combined.
- Pour half of the cake batter into the prepared Bundt pan. Use a spatula to spread the batter up the sides of the pan a 1/2-inch. Dollop the apple jelly in a ring around the Bundt pan, making sure not to allow it to reach the edges of the pan. Use a spoon or spatula to drop the rest of the batter on top of the jam, and then gently spread the batter out till it is even.
- Bake for 50 minutes.
- Allow the pan to cool on a baking rack for 2 hours, before removing the cake from the pan and frosting it.
- In a large mixing bowl, sift the powdered sugar and cinnamon into the cream cheese and vanilla.
- Mix for 2 minutes on medium speed, or until smooth.
- Frost the cake and sprinkle with additional cinnamon and granulated sugar.
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TASTE OF HOME FEATURED RECIPE
This “Jelly Donut Cake” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That’s Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane’s Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker
We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
