Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
I am so excited to be kicking off Brunch Week with a delicious and fun Jelly Donut Cake! This is not your normal cake using a yeast based batter gives this cake a donut like texture. The cream and jelly filling really make this cake like your bake shop donuts.
I was so excited to use the Red Star Yeast and Dixie Crystals Sugar in this recipe. The people at Red Star Yeast sent me this new Platinum Yeast it is fantastic! For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
I love this photo I posted on Instagram it was taken the day I made the cake.
I had so much fun working with the yeast. I am not the best with yeast but let me tell you this yeast is magic! Purely magic!
This is a relatively easy cake to make and the dough is so forgiving. It makes a beautiful presentation too!
Jelly Donut Cake
Ingredients
Cake
- 3 1/2 cups all-purpose flour
- 2 packages active dry yeast
- 1 cup milk
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup strawberry or cherry jelly or jam
- Cream filling
- Sifted powdered sugar
- 1/4 cup strawberry or cherry jelly or jam
Cream Filling
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/4 cup butter softened
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
Cake
- In a medium bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, granulated sugar, butter, and salt just until warm (120 degrees F to 130 degrees F). Add milk mixture to flour mixture. Add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour (dough will be very soft and sticky). Cover surface of dough with plastic wrap; chill for 2 to 24 hours.
- Generously butter a 9x2-inch deep heart-shaped or round cake pan. Using a buttered spatula, transfer dough to prepared pan and smooth to an even layer. Cover; let rise1 hour or until double in size.
- Preheat oven to 325 degrees F. Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Remove cake from pan; turn top-side up. Cool completely on wire rack.
- Using a long serrated knife, split cake in half horizontally; remove top. Place bottom layer, cut-side up, on a serving plate. Spread with jelly. Spoon Cream Filling over jelly; spread to edges. Place top layer of cake on filling, cut-side down. Dust cake with powdered sugar; decorate with jelly.
Cream Filling
- In a small saucepan whisk together the milk and flour until no lumps remain. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more (mixture will be thick). Stir in vanilla. Transfer to a small bowl; cover surface with plastic wrap and cool to room temperature.
- In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar and salt and beat for 1 to 2 minutes or until well-combined. Add the cooled milk mixture and beat until smooth.
- Note
Looking for more #brunchweek recipes?
BrunchWeek Beverages:
- Green Tea Mojito by Love & Confections.
BrunchWeek Breads, Grains and Pastries:
- Apple Bacon Cheddar Flatbread by Wholistic Woman.
- Apple Cheddar Scones by Hezzi-D’s Books and Cooks.
- Apple Pie Pastry Braid by {i love} my disorganized life.
- Bacon, Cheddar & Chive Scones by Books n’ Cooks.
- Caramelized Onion Apple Galette by Forking Up.
- Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
- Chocolate Zucchini Donuts by My Catholic Kitchen.
- Cinnamon Swirl Bread by Making Miracles.
- Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
- {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
- Gluten Free Orange Rolls by Gluten Free Crumbley.
- Italian Sweet Rolls by A Day in the Life on the Farm.
- Mini Brioche by The Redhead Baker.
- Orange Creamsicle Donuts by The Crumby Cupcake.
- Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
- Saffron Bread by Jane’s Adventures in Dinner.
- Savory Ham & Cheese Waffles by The Chef Next Door.
- White Cheddar & Black Pepper Gougéres by The Barbee Housewife.
BrunchWeek Fruits, Vegetables and Sides:
- Breakfast Potatoes by Big Bear’s Wife
- Cheesy Hash Browns by Cindy’s Recipes and Writings.
- Slow Cooker Apple Butter by Casa de Crews.
BrunchWeek Egg Dishes:
- Akuri Scrambled Eggs by Palatable Pastime.
- Bubble Up Denver Breakfast Bake by A Kitchen Hoor’s Adventures.
- Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
- Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
- Croque Madame Bread Pudding by Cooking In Stilettos.
- Macaroni and Cheese Soufflé by Tara’s Multicultural Table.
BrunchWeek Main Dishes:
- Apple Cornbread & Ham Roll-Ups by Nik Snacks.
- Breakfast Mac & Cheese by The Spiffy Cookie.
- Italian Sausage Strata by Feeding Big and more.
- Pizza Loaf by The Healthy Fit Foodie.
- Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.
BrunchWeek Desserts:
- Chocolate-dipped Orange Cookies by Family Around the Table.
- Jelly Donut Cake by Pink Cake Plate
- Raspberry Coffeecake by That Skinny Chick Can Bake.
- Strawberry French Toast Cupcakes by Brunch-n-Bites.
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