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! 
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.
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.
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).
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!
[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.
I want to eat that.
I think of Sir Mixalot everytime I bake a bundt cake too.
This looks like my dream come true. I love the jam pocket! The cinnamon sugar crust! Everything!
I like big Bundts… Haha that’s awesome.. and so is this cake yo….
So fun! And by gosh that looks delicious.
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.
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.
Heck to the yes!! This cake is awesome and of course Sarah is too! Love these photos!
Helloooooo gorgeous! This looks so yummy! Such an amazing idea!
Love everything about this! The jam filling, and the cinnamon sugar mixture!!
That sweet little jam pocket is the best! Goodness, why don’t I make more bundts? Nicely done, Sarah!
I would give my left arm for a piece of this! Those photos are simply amazing. I love everything about this! Pinned.
Such a nice recipe and well presented..pass me a piece please
Yum! Such a great recipe. You are so creative!
Definitely wont say no to a piece of this cake
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?