Raspberry Jelly Donut Coffee Cake

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Is there anything better than waking up in the morning to jelly donuts and coffee cake? This recipe for Jelly Donut Coffee Cake combines these favorite breakfast treats. It goes perfectly with a warm cup of coffee or tea and is just the thing you need to start your day off right. With a delicious cinnamon sugar coating, fresh raspberry jam center, and light buttery cake, this coffee cake will reign superior to all other coffee cakes. Serve this up for your family and they won’t be able to stop with just one slice!

Weekend breakfast is by far the best and I’m getting you prepared with this masterpiece of a coffee cake. You’re just a couple days away from enjoying Saturday and filling your belly with deliciously sweet jelly donut coffee cake.

I promise you are going to want to make it!

A few weeks back I made a cinnamon crumb coffee cake and it was such a huge success that I wanted to put my own spin on it.

Jelly Donut Coffee Cake recipe highlights

• I used Jacqueline’s coffee cake base and made a couple of minor changes. I increased the sugar, added an extra egg and a dash of nutmeg.
• Instead of a cinnamon filling, I layered fresh Raspberry jam in the center. The jam and cake together reminded me of classic jelly donuts from a donut shop.
• To finalize the donut theme I brushed the cake with melted butter and sprinkled cinnamon sugar all over.

This recipe turned out blissfully good!

The batter is rich with hints of nutmeg, adding to the classic donut flavors. The extra egg gave the cake a tighter crumb which I felt was necessary since it was going to be filled with thick jam.

The raspberry jam takes just a few minutes to cook up at home. Making it yourself gives you more control over how sweet it is. Since the cake itself is super sweet, I wanted the jam to have less sugar in order to balance the recipe. Cook the raspberries with sugar and lemon until thickened. It doesn’t take long, about 20 minutes. Do this step first then set the jam aside while you make the cake batter.

The baked coffee cake gets brushed with melted butter and sprinkled generously with cinnamon sugar. I like to set my cake on a serving platter and place it in the sink before sprinkling the sugar over it. It tends to be messy and this will help keep your kitchen free from stray granules of sugar that end up EVERYWHERE. If the serving platter ends up covered in sugar, simply brush it off with a pastry brush.

Raspberry Jelly Donut Coffee Cake

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Is there anything better than waking up in the morning to jelly donuts and coffee cake? This recipe for Jelly Donut Coffee Cake combines these favorite breakfast treats. It goes perfectly with a warm cup of coffee or tea and is just the thing you need to start your day off right. 

Jen Sobjack

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Serving Size 10

Ingredients

For the jam

• 12 ounces (340 g) fresh raspberries
• 1 tablespoon lemon juice
• ½ cup (100 g) granulated sugar

For the cake

• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla paste
• 2 large eggs, at room temperature
• 2 cups (260 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¾ cup (180 ml) milk, at room temperature

For the topping

• ½ cup (100 g) granulated sugar
• 1 ½ teaspoon ground cinnamon
• ¼ cup (56 g) unsalted butter, melted

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Instructions

Make the jam

• Place raspberries, lemon juice, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, about 15 minutes. Remove from heat and set aside.

Make the cake

• Preheat the oven to 350ºF. Spray an 8-inch round cake pan with nonstick spray and lightly dust with flour. Tap out any excess flour. Place a round piece of parchment paper in the bottom of the pan and spray lightly with nonstick spray. Set aside.
• In a large bowl, beat the butter and sugar together until light and fluffy. Add the vanilla and eggs, mix until well combined.
• In a separate medium bowl, add the flour, baking powder, salt, and nutmeg. Stir with a whisk to combine. Mix in half the flour mixture, followed by the milk, and the remaining flour mixture. Mix until just combined.
• Pour half the batter into the bottom of the prepared pan and spread it evenly to the edges. Drop small spoonfuls of the jam evenly over the batter until all the jam is used, leaving a 1-inch border around the outer edge. Use the back of a spoon or offset spatula to gently spread the jam over the filling, take care to not go all the way to the edge. Carefully spread the remaining batter over the jam.
• Bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out with just a few crumbs. Begin checking for doneness at about 20 minutes. Cool the cake in the pan for 10 minutes. Run a knife around the outer edge to loosen the cake from the pan and invert it on to a wire rack to cool.

Make the topping

• Combine the sugar and cinnamon in a small bowl. Flip the cake upright onto a serving platter. Brush the top and sides of the cake with melted butter. Press the cinnamon sugar mixture into the top and sides of cake. Slice and serve. The cake will keep for up to 3 days covered tightly and stored at room temperature or in the refrigerator.

Nutrition

Serving: 1slice | Calories: 413kcal | Carbohydrates: 65g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 140mg | Potassium: 207mg | Fiber: 3g | Sugar: 43g | Vitamin A: 515IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert

Cuisine: American

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