Blackberry Jam-Filled Doughnut Bundt Cake

“Did you ever suck the jelly out of a jelly doughnut and then fill it with chocolate swirl ice cream?” Fatso, written by Anne Bancroft

Nobody told me there’d be doughnuts. In addition to clusterfucktastic traffic on sprawling freeway roads connecting neighborhoods, Mexican food in vast abundance that ranges from the gloppy-melty-guacamole to the authentic sublime in small corn folds, casual celebrity sightings, beautiful youth, wide, deep beaches, roller bladers, stoners, and other outdoor enthusiasts, palm trees in many sizes, smog, recently crafted mountains, iconic sights and signs and mansions and movies, Los Angeles is lousy with doughnuts.

Blackberry Jam Filled Doughnut Bundt Cake

Freestanding buildings with a walk-up window, cases packed with rows of sweet puffy taste sensations. Some are round, filled with chocolate cream or ruby red jelly, others are oblong, slicked with thick chocolate icing or sugary glaze, some are old fashioned twists dusted in cinnamon sugar. All are wonderful. Not like cake doughnuts from a New England country fair, but airy, ethereal wisps of perfection, quickly consumed in mass quantities.

During our first days in Burbank, whilst holed up like junkies at the Safari Motor Inn, we found ourselves adjacent to a magic place called Donut Prince. Every morning I would wake up, baffled by the turning of events that led us precisely there, then walk to the doughnut shop to fill a paper bag with breakfast pastries and return to the room a hero. Where does the doughnut come from? Nobody knows. But the form may have reached its apex here in Southern California, like so much of twentieth century America.

I used a blackberry jam this time, but use whatever jam/jelly/marmalade/preserve you like best. Such good breakfast cake with coffee!

Blackberry Jam Filled Doughnut Bundt Cake


Blackberry Jam-Filled Doughnut Bundt Cake

  • Yield: 1 cake 1x


For the cake:

  • 2 2/3 cups all purpose flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/2 sticks unsalted, melted
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon nutmeg
  • 1/2 cup blackberry (or your favorite) jam

For the topping:

  • 1/2 stick butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350. Grease a bundt pan liberally with butter.
  2. In a large mixing bowl whisk together flour, sugar, and baking powder. In medium mixing bowl or saucepan combine melted butter, eggs, milk, and nutmeg.
  3. Stir wet ingredients into dry. Pour half the batter into prepared bundt pan and use a rubber spatula to spread up the sides. Use your fingers to dollop in a stripe of jam all the way around the cake, careful not to touch the sides of the pan.
  4. Spread the rest of the batter evenly over the jam. Bake 50-55 minutes, until a tester comes out clean. Cool cake in the pan for 5 minutes, then transfer to a wire rack. Brush with melted butter and dust with cinnamon-sugar.


Adapted from a recipe by Hungry Girl por Vida

Blackberry Jam Filled Doughnut Bundt Cake

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. We wish you would let us in on ‘the baffling events that lead you to living in California’. We thought you were just going there for a vacation/family wedding thing.

  2. Hey Laura, We never meant to be mysterious about this stint in LA; we really didn’t know how long we’d be staying or what it would mean for our future, as is our way. We leap in without a lot of planning sometimes. A lot of the time. What we do know is that Maine is home and we will continue to keep this site Maine-focused as much as we can while we are away.

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