Jelly Doughnut Cake

Cake. Doughnuts. Now you don’t have to choose! Swap in your favorite jelly flavor for the filling. —Colleen Delawder, Herndon, VA

Prep: 25 min. + chilling Bake: 45 min. + cooling Makes: 12 servings

1 cup sugar

2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

3/4 cup unsalted butter, melted 2 large eggs, room temperature 1 cup 2% milk

2 Tbsp. sour cream

1 Tbsp. vanilla extract

2²/₃ cups all-purpose flour

21/2 tsp. baking powder

3/4 cup raspberry, strawberry or apple jelly

FROSTING

1 pkg. (8 oz.) cream cheese, softened

11/2 cups confectioners’ sugar 1 tsp. ground cinnamon

1/2 tsp. vanilla extract

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. Place sugar, cinnamon, salt and nutmeg in a food processor; process 30 seconds. Transfer to a large bowl. Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.

3. Pour half the batter into prepared pan. Spoon jelly over batter to within ¹ ₂ in. of edges; top with remaining batter. Bake until a toothpick inserted near center of cake comes out clean, 45-50 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

4. In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.

1 SLICE 475 cal., 20g fat (12g sat. fat), 83mg chol., 283mg sod., 69g carb. (45g sugars, 1g fiber), 6g pro.