Jam Doughnut Bundt

This month's obsession is currently doughnuts. Particularly every single flavour Crosstown sells, all of the chocolate filled ones from Bread Ahead and, you know what, even a regular supermarket's jam filled when needs must. If you've never had any of these then you are missing you, I'm telling you.

There's certain things, like doughnuts, that I know will cause me more frustration than joy if I attempt to master them in my very own kitchen. Whilst I may be an avid baker, I am more than keen to leave certain things to the professionals.

Everything except combining my love of a simple one bowl bundt cake mix with all the joys of a doughnut, in one giant form.

And so here I present to you, a jam doughnut cake, or a giant doughnut if you will. Because I doubt very much I could replicate something as good as my market favourites.

Of course this is very much a cake and not made from dough, but all prep can be done in one bowl within 10 minutes. Forget making dough, kneading and proving, this guy is super easy going. Filled with your favourite jam, mine is always raspberry, and smothered in cinnamon sugar once baked.

Just remember to thoroughly grease your bundt tin for ultimate upturning and bob's your bundt uncle, a stress free bake!

J A M   D O U G H N U T   B U N D T
(Serves 8-10)

400g plain flour

2tsp baking powder

225g golden caster sugar, plus extra for topping

175g butter, melted, plus extra for topping

250ml full fat milk

2 eggs

half jar of raspberry jam

1tbsp ground cinnamon

• Heat the oven to 180 degrees and grease a bundt tin.
• Add the flour, baking powder and caster sugar to a large mixing bowl.
• Whisk together the butter, milk and eggs in a jug before pouring into the dry ingredients. Gently mix until everything is just incorporated.
• Pour half the batter into the prepared bundt tin. Use a small spoon to smooth some of the mixture up the walls of the bundt tin in order for the jam to be fully enveloped during baking. Dollop the jam evenly around the middle of the bundt ensuring not to touch any sides. Pour over the remaining batter, smooth the top and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
• Remove from the oven and leave to cool before upturning onto a wire rack to cool fully.
• As the bundt is cooling, brush with a little melted butter and scatter over cinnamon sugar to coat each side.

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