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Hungry Girl Por Vida

Blackberry Jam Donut Bundt Cake

August 13, 2014 by Leave a Comment

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]

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.

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Filed Under: cake Tagged With: baked pancake, blackberry, bundt, butter, cinnamon, dessert, donut, guest post, jam, Sarah Coates, sugar, sweet, The Sugar Hit, treat

Previous Post: « Blueberry & White Chocolate Fancy S’mores
Next Post: Buttermilk Angel Biscuits »

Reader Interactions

Comments

  1. Megan

    August 13, 2014 at 10:51 am

    I want to eat that.

    Reply
  2. lynn @ the actor’s diet

    August 13, 2014 at 11:01 am

    I think of Sir Mixalot everytime I bake a bundt cake too.

    Reply
  3. DessertForTwo

    August 13, 2014 at 11:27 am

    This looks like my dream come true. I love the jam pocket! The cinnamon sugar crust! Everything!

    Reply
  4. Erika

    August 13, 2014 at 12:52 pm

    I like big Bundts… Haha that’s awesome.. and so is this cake yo….

    Reply
  5. Nicole ~ Cooking for Keeps

    August 13, 2014 at 1:28 pm

    So fun! And by gosh that looks delicious.

    Reply
  6. Shikha @ Shikha la mode

    August 13, 2014 at 2:32 pm

    What a JAMMIN’ recipe – food puns never get old. I love that glaze on top – bundt cakes have a tendency to dry out, so gotta lock in all that good stuff.

    Reply
  7. Sarah | The Sugar Hit

    August 13, 2014 at 3:55 pm

    Such an honour to have a recipe on your blog, which I have been reading for what feels like forever. Hope your loving this time with that sweet baby! He’s gorgeous.

    Reply
  8. Tieghan

    August 13, 2014 at 7:37 pm

    Heck to the yes!! This cake is awesome and of course Sarah is too! Love these photos!

    Reply
  9. Katrina @ Warm Vanilla Sugar

    August 14, 2014 at 3:46 am

    Helloooooo gorgeous! This looks so yummy! Such an amazing idea!

    Reply
  10. Laura (Blogging Over Thyme)

    August 14, 2014 at 6:50 pm

    Love everything about this! The jam filling, and the cinnamon sugar mixture!!

    Reply
  11. Nicole

    August 20, 2014 at 7:24 am

    That sweet little jam pocket is the best! Goodness, why don’t I make more bundts? Nicely done, Sarah!

    Reply
  12. Kate @ ¡Hola! Jalapeño

    August 21, 2014 at 3:03 am

    I would give my left arm for a piece of this! Those photos are simply amazing. I love everything about this! Pinned.

    Reply
  13. Chitra Jagadish

    August 24, 2014 at 2:06 pm

    Such a nice recipe and well presented..pass me a piece please

    Reply
  14. Kelly

    November 12, 2014 at 4:38 pm

    Yum! Such a great recipe. You are so creative!

    Reply
  15. Chichi

    November 13, 2014 at 4:28 am

    Definitely wont say no to a piece of this cake

    Reply
  16. Liz

    July 17, 2016 at 5:43 pm

    I can’t wait to make this for my husband’s birthday. He absolutely loves donuts and I’ve been wanting to use my new bundt pan. Do you store leftovers at room temperature or in the fridge?

    Reply

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