Blackberry Jam Donut Bundt Cake

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Sarah from the ever-fantastic The Sugar Hit! Blackberry Jam Donut Bundt Cake

I like big BUNDTS, and I cannot lie. Sorry, that joke just never gets old. Hello! I’m Sarah, from The Sugar Hit, here to guest post while Cindy miraculously produces and becomes accustomed to caring for a human child. I know – it’s nothing short of incredible.

Blackberry Jam Donut Bundt Cake

I tried to think what I might bring along to meet with Cindy after she gets her new bebe home/just before she heads off to bring it into the world, if we didn’t live a few oceans away from each other. I settled on this Jam Donut Bundt Cake. There are so many reasons why, let me run through them for you.

Blackberry Jam Donut Bundt Cake

Blackberry Jam Donut Bundt Cake

Firstly, it’s delicious. Secondly, it actually keeps really well, so it’s perfect if you want to give your new mom-friend a lil’ something to snack on over the coming days. Thirdliciously, it’s brushed with butter and coated with cinnamon sugar, which is a good reason to do just about anything in my opinion. And fourthly, it’s so versatile; have it with coffee, have it for breakfast, or nuke it in the microwave for a few seconds and have it with a scoop of ice cream (no really, do that).

Blackberry Jam Donut Bundt Cake

The other cool thing about this recipe is that it’s so simple – everything comes together in one bowl, and the jam comes straight out of a jar. So this is just the kind of recipe that would be nice to deliver hand written along with the cake itself, because it’s pretty perfect mom-material. So, Miss Cindy, consider this my virtual hand written recipe for you. And congratulations in advance, Mama!

Blackberry Jam Donut Bundt Cake

[recipe]

Print Recipe

JAM DONUT CAKE!

For the cake:

2 + 2/3 cups (400g) all-purpose flour

2 + ½ tsp baking powder

1 cup (225g) superfine sugar

1 + ½ sticks (175g) butter, melted

1 cup (250ml) milk

2 whole eggs

1 tsp grated nutmeg

½ cup (125ml) blackberry jam

For the coating (optional):

½ cup superfine sugar

1 tsp cinnamon

1 stick of butter, melted.

  1. Grease a 9 inch (23cm) bundt tin well, and preheat your oven to 350F (180C).
  2. In a large mixing bowl, stir together the flour, baking powder and sugar until well combined.
  3. In a separate jug, stir together the melted butter, milk, eggs and nutmeg.
  4. Pour the wet ingredients into the dry ingredients and stir everything together with a wooden spoon until well combined.
  5. Pour half of the batter into the bundt tin, and spread the batter up the sides of the tin with the back of a spoon. Don’t worry too much about this step – basically you just want to make sure the jam is encased in the batter, and doesn’t leak out.
  6. Dollop the jam on top of the batter, forming a ring of jam without touching the edges of the tin, and then dollop over the rest of the cake batter, and smooth it out gently, so that all the jam is covered.
  7. Bake for 50-55 minutes or until a skewer inserted into the cake comes out clean (don’t poke it into the jam).  Leave to cool in the tin for about 5 minutes, and then carefully turn out onto a wire rack to cool further.
  8. When you’re ready to serve the cake, brush is with the melted butter, and then stir together the sugar and cinnamon and sprinkle the cake liberally with it, pressing gently if necessary to make it adhere. Serve, warm, cold, hot, with tea, coffee or with ice cream! [/recipe]

Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

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Simple Chocolate Cake with Ganache

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So, I know this should probably be a post about pie, which I love, or pumpkin pie…which I HATE. I know…I’m a jerk. I like pumpkin things, but never pumpkin pie.

I’m not sorry.

Anyway, let’s talk cake.

This cake is super simple in both assembly and flavor–the batter takes minutes to make and there’s zero special equipment required. Don’t get it twisted though, because even if this is just a chocolate-on-chocolate situation, it is so, so good in it’s simplicity. The cake is dark and rich, but not so much that it doesn’t benefit from a glazing of glossy ganache. The crumb is fine and very moist, my favorite. And, I know ganache sounds fancy, but it’s so not…two ingredients, mixed together. DONE. I’m pretty sure this is my new go-to cake. It’s so easy, a little rustic, but pretty. It’s a gem.

[recipe]

Print Recipe

Simple Chocolate Cake with Ganache

Makes 1, 8-inch, round cake.

Adapted from Martha Stewart

Use your favorite cocoa powder for this cake. I prefer Valrhona because it is rich and dark with intense chocolate flavor.  

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 cup sugar

2/3 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup milk

1 tablespoon white vinegar

2 eggs, lightly beaten

1/2 cup vegetable oil

1 tablespoon vanilla extract

Preheat the oven to 350˚F and spray an 8-inch, round cake pan with cooking spray and line the bottom with a round of parchment. Set aside.

In a mixing bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.

In a measuring cup whisk together the milk and vinegar, whisk the eggs, oil, and vanilla into the milk and vinegar mixture and pour into the flour mixture. Mix gently with a spatula until just combined. Pour the cake batter into the prepared cake pan and bake in the center of the oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and place on a rack to cool for about 10 minutes before turning out. Cool completely before glazing with ganache.

Ganache

1/2 cup heavy cream

4 ounces chopped, semisweet chocolate (or chips)

Heat the cream until scalded, when little bubbles form around the edges, add the chocolate, remove from the heat, and cover. Let the chocolate and cream rest for about 5 minutes, until the cream has melted the chocolate and whisk until smooth. Pour warm ganache over the top of the cake. Let the ganache set 10 minutes before serving. [/recipe]