These Baked Doughnuts have a cake-like texture with a jam filling. Because they are baked, they are not greasy.
This recipe goes back a long way. When I was growing up, my Mom and my friend’s mother belonged to a church group that produced a cookbook to fund-raise for the church. The book, called “CWL – Cooking With Love” is a treasure trove of old fashioned and yummy recipes.
This recipe is from that book and was contributed by my friend’s mom, Ethel. I always admired Ethel, a no-nonsense person, who made good food for a large family.
The baked doughnuts in this picture were filled with my homemade Cottage Jam, which is a jam made with wild blueberries and wild raspberries. Use your favourite jam or jelly in the centre.
Baked Doughnuts
Ingredients
- 5 tbsp soft butter
- 2 1/2 tsp baking powder
- 1/2 cup white sugar
- 1 egg
- 1/4 tsp nutmeg - ground
- 1 1/3 cup all-purpose flour
- 1/2 cup milk
- 12 tsp jam
Topping
- 2 tbsp white sugar
- 1/4 tsp cinnamon
- 1 tbsp butter - melted
Instructions
- Preheat the oven to 350F (175C).
- Using a beater, cream the butter and sugar. Add the egg and then the milk and dry ingredients, alternating between the two.
- Put a little of the resulting batter in the bottom of each cup of a greased muffin pan. Add 1 tsp of jam on top of the batter in the middle. Put more batter on top.
- Bake for 25 minutes or until cake tester or toothpick comes out clean.
- When baked, brush the tops of the doughnuts with melted butter and then sprinkle on the sugar-cinnamon mixture.
- Carefully slide a butterknife around the edge of the muffin cups and gently lift the doughnuts out.
