Cinnamon Sugar Coated Blueberry Strawberry Jelly Filled Doughnut Cake

I believe I found this recipe in Bake From Scratch if I’m not mistaken.  I love the idea of emulating a jelly filled dough in a cake.  The filling is homemade and although I increased the fruit in the recipe significantly and dropped the sugar by 50%, the filling I think could still be less sweet.  I like making extra jam for my morning yoghurt which is why I doubled the amount of fruit.  I also used frozen fruit since fresh is very expensive this time of year.  I haven’t sliced the cake yet since it is for a dinner party tonight.  However, based on my tasting of the jam, it is sweeter than it needs to be.  I also reduced the sugar in the batter by 10%.  Since the whole cake is coated with cinnamon sugar, I didn’t think the cake itself needed a ton of sugar.

Hopefully this will delicious, we’ll find out tonight and I’ll come back and post the photos of the slices.

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Makes 1(8-inch) cake

Ingredients

Wet ingredients

¾ cup (180 grams) whole milk

¾ cup plus 2 tablespoons (198 grams) unsalted butter, melted and divided

2 large eggs (100 grams)

½ teaspoon (3 grams) vanilla bean paste or ½ tsp of vanilla extract

Dry ingredients

2½ cups (313 grams) all-purpose flour

1¼ cups (250 grams) granulated sugar (used 215 g)

1½ teaspoons (7.5 grams) baking powder 

1 teaspoon (3 grams) kosher salt 

1 teaspoon grated fresh nutmeg

¾ cup (240 grams) Quick Blackberry-Blueberry Jam (recipe follows)

Cinnamon-Sugar (recipe follows)

1.   Preheat oven to 350°F (180°C). Butter and flour an 8-inch round cake pan; line pan with parchment paper.
2.   In a large bowl, whisk together milk, ½ cup plus 2 tablespoons (141 grams) melted butter, eggs, and vanilla bean paste. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. Gradually add flour mixture to milk mixture, stirring just until combined
3.   Pour half of batter into prepared pan. Spoon remaining batter into a large piping bag. Pipe a ring of batter around inside edge of pan. Spoon Quick Blackberry-Blueberry Jam into centre of ring. Pipe remaining batter on top of jam, and smooth with an offset spatula.
4.   Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering with foil during last 30 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes.
5.   Run an offset spatula around edge of pan to loosen cake before turning out. Turn cake back over (so dome is on top). Brush top and sides of cake with remaining ¼ cup (57 grams I only needed about half of this, so about 28 g) melted butter. Sprinkle top with Cinnamon-Sugar, and press into sides of cake.

QUICK BLACKBERRY-BLUEBERRY JAM

Makes 2 cups

½ pound (225 grams) fresh blackberries (I couldn’t fine blackberries so substituted strawberries)

½ pound (225 grams) fresh blueberries 

2 cups (400 grams) granulated sugar (way too much sugar, maybe try ½-¾ cups)

2 tablespoons (15 grams) lemon juice

1.   In a large saucepan, combine all ingredients. Stir with a wooden spoon, and let stand for 2 hours.
2.   Bring mixture to a boil over medium-high heat.Cook for 5 minutes, stirring frequently. Reduce heat to medium, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 20 to 45 minutes. (See Note.) Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.

Note: The ripeness of berries can affect the cook time of jam. This jam could take anywhere from 20 minutes for very ripe berries to 45 minutes for less-ripe berries. To test your jam for doneness, scrape the bottom of the saucepan with your spoon - if the jam parts for a few seconds, it is ready.

CINNAMON-SUGAR

Makes about ½ cup (I only needed about half of this)

½ cup (100 grams) granulated sugar

2 teaspoons (4 grams) ground cinnamon

1 teaspoon (3 grams) kosher salt

1. In a small bowl, stir together all ingredients.

My index of bakes.