I had a jar of homemade jam already opened in the fridge, and to avoid leaving it too long, I thought of using it in a dessert. This is how my two-tone bundt cake with jam: soft and delicious was born, made starting from the classic family recipe. I set aside a small portion of the batter and added 5 tablespoons of jam, mixing gently: in this way, the bundt cake became even softer, moist, and fragrant, with a particular taste that surprises when sliced. The preparation is very simple, just an electric whisk is needed, no stand mixer, and in a few minutes, the batter is ready to bake. During baking, the house fills with the typical aroma of freshly baked bundt cake: I only recommend doing the classic toothpick test before turning off the oven to ensure it is perfectly cooked.
Before moving on to the recipe, other delicious ideas for breakfast
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 360.58 (Kcal)
- Carbohydrates 46.55 (g) of which sugars 25.87 (g)
- Proteins 5.99 (g)
- Fat 18.15 (g) of which saturated 3.23 (g)of which unsaturated 14.21 (g)
- Fibers 0.75 (g)
- Sodium 26.76 (mg)
Indicative values for a portion of 114 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 7/8 cup vegetable oil
- 7/8 cup milk
- 2 3/4 cups all-purpose flour
- 5 tablespoons jam (actually, quantity to taste)
- 1 packet baking powder for desserts
Tools
- 1 Electric Whisk
Preparation
The preparation of the batter is really simple. In a bowl, break the eggs, add the sugar and beat with the electric whisks until you obtain a light, fluffy, and foamy mixture. While continuing to mix with the whisks, add the oil and the milk, then incorporate the sifted flour together with the baking powder. Work the batter until smooth and homogeneous, ready to be poured into the mold.
Pour about two-thirds of the batter into the previously greased bundt cake mold. Leave the remaining part in the bowl and add the jam, mixing well with the whisks until you obtain a homogeneous mixture. Distribute this marbled batter over the already poured one in the mold, so as to create the two-tone effect. Bake in a preheated static oven at 350°F for about 35 minutes. Before taking it out of the oven, always do the toothpick test: if it comes out dry, the bundt cake is ready.
NOTES
You can use any jam you like: apricot, cherry, berries… every time the bundt cake will have a different taste.
To make it even more delicious, decorate the surface with crumbled nuts before baking.
This bundt cake stays very soft for several days: store it in a cake container with a lid to keep it fresh.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use any type of jam for this recipe?
Yes, you can choose any jam you prefer: apricot, strawberries, peaches, berries… each variant will give the bundt cake a different and always special taste.
How can I store the bundt cake to keep it soft longer?
The bundt cake stays soft for several days if stored in a cake container with a lid or well sealed under a glass dome. Avoid leaving it uncovered, otherwise, it will tend to dry out.
