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A golden cinnamon-sugar dusted Bundt cake on a dark ceramic stand with one slice pulled away to reveal a hidden pocket of Mrs. Ruth's Simply Blackberry Jam in the center, with a jar of Simply Blackberry Jam placed alongside

Mrs. Ruth's Jam Doughnut Cake

A Bundt cake that tastes exactly like a jam doughnut — tender crumb, a hidden pocket of Mrs. Ruth's Simply Blackberry Jam in the center, and a cinnamon-sugar crust that crackles when you slice it. It's the kind of cake that disappears before it fully cools. No frosting needed, no apologies required.

Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 2 hours 30 minutes | Servings: 12

Ingredients

Topping

  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) sugar
  • 2 teaspoons (4g) ground cinnamon

Cake

  • ¾ cup whole milk
  • ½ cup plus 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon table salt
  • 2½ cups all-purpose flour
  • ¾ cup Mrs. Ruth's Simply Blackberry Jam

Directions

Topping

  1. Preheat oven to 350°F.
  2. Whisk together the sugar and cinnamon in a small bowl.
  3. Using some of the melted butter, brush the inside and sides of a Bundt pan thoroughly.
  4. Coat the inside of the buttered pan with about a third of the cinnamon sugar, tapping out any excess.

Cake

  1. In a large bowl, whisk together the whole milk, melted butter, eggs, and vanilla extract until well combined.
  2. Whisk in sugar, baking powder, and salt until smooth.
  3. Whisk in flour until just combined — don't overmix.
  4. Scoop half the batter into the prepared Bundt pan and spread into an even layer.
  5. Use a spoon to create a shallow indent or hollow running around the center of the batter ring.
  6. Spoon the Simply Blackberry Jam into the hollow, making sure none of the jam touches the sides of the pan.
  7. Spoon the remaining batter over the top to fully cover the jam.
  8. Bake for 40–50 minutes, until the top is golden brown and springs back when lightly pressed. A cake tester should come out clean.
  9. Let the cake cool in the pan on a rack for 10 minutes.
  10. Run a knife or offset spatula around the edges to loosen, then carefully invert onto a rack.
  11. Let cool another 10 minutes, then brush the warm cake all over with the remaining melted butter.
  12. Generously dust with the remaining cinnamon sugar.
  13. Let cool at least 1 hour before slicing.

Tips & Notes

  • Keep the jam centered: Make sure the jam doesn't touch the sides of the pan or it may stick and tear when you unmold. A clear channel of batter on both sides is key.
  • Don't overmix: Whisk the flour in until just combined. Overmixing develops gluten and makes the crumb tough instead of tender.
  • Butter the pan generously: A Bundt pan has a lot of surface area — be thorough with the butter and cinnamon sugar to ensure a clean release.
  • Dust while warm: The cinnamon sugar adheres best when the cake is still warm from the oven. Don't wait until it's fully cool.
  • Jam swap: Mrs. Ruth's Appley Dappley Jam or Balsamic Strawberry Jam work beautifully here as alternatives to Simply Blackberry.

Flavor Pairings We Love

  • Mrs. Ruth's Simply Blackberry Jam → cinnamon, nutmeg, vanilla, cream, lemon, dark chocolate
  • Mrs. Ruth's Appley Dappley Jam → cinnamon, nutmeg, brown butter, sharp cheddar, pork
  • Mrs. Ruth's Balsamic Strawberry Jam → dark chocolate, cream cheese, pound cake, brie
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