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Jelly Doughnut Cake


Shabbos Chanukah comes just once a year, so I veer from my natural tendency to offer you healthful desserts and share a doughnut cake that tastes delicious, looks like a big doughnut with the white glaze and sprinkles, and is filled just like a jelly doughnut. After all, what’s Chanukah without a sufganiyah?   Yields 1 bundt cake


Prepare the Jelly Doughnut Cake

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a Bundt pan well with oil spray and sprinkle generously with flour.
2. Place one tablespoon vinegar in a measuring cup. Fill with soy milk to the one-cup line and let it sit a few minutes to curdle. Set aside.
3. Beat together the margarine and sugars until light and fluffy, approximately three minutes. Scrape down the mixing bowl occasionally. Add eggs one at a time.
4. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Add this alternately with the sour soy milk to the mixer, mixing well, scraping down the bowl if necessary. Pour the batter into the prepared Bundt pan, smoothing out the top.

Prepare the Filling and Bake

1. Using a teaspoon, make a circular shallow groove in the batter. Carefully spoon jelly into it, filling it up. Press down ever so slightly. The jelly will sink a little into the batter, and when you slice it, you’ll have jelly in the center of each slice.
2. Bake for 45–48 minutes or until golden brown. Cool completely before turning over and removing from pan.

Prepare the Glaze

1. Whisk together all the glaze ingredients in a small bowl. Use just the amount of pareve whipping cream necessary. You want it to be thick.
2. Pour over cooled cake and top with sprinkles.


I tested this doughnut cake in a lighter weight Bundt pan and a heavier (Nordic Ware) one. It baked better in the heavier one and came out of the pan like a dream.


Feel free to vary the garnish with toasted coconut, dark sprinkles, chopped cookies, etc., or some of each


Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti