Jam-filled doughnut cake from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (page 50) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apricot jam for raspberry jam, and sour cream for crème fraîche. You may use the Crème fraîche recipe on p. 278.

  • stef on August 07, 2025

    As said a nice easy recipe that makes a lovely cake. Used quince spread. I baked it in a 9x5 loaf pan and it took 60 minutes. Definitely will bake again.

  • pattyatbryce on May 11, 2025

    An easy, solid, little cake. I used strawberry jam because that's what was in the house. Nice to use up some more of the creme fraiche and buttermilk from other recipes. My only thought is that the jam was a little thin on my cake and might add more next time.

  • Astrid5555 on January 06, 2025

    As promised a quick and easy cake reminiscent of a baked donut, but with a layer of jam (in my case raspberry). A perfect snack for a cold winter day.

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