This cake makes an easy dessert—you can use any jam or preserves you have on hand—but there’s no rule saying you can’t also eat it for breakfast!
¾ cup milk
1 cup unsalted butter, melted, divided
2 large eggs
1 T. vanilla extract
2 ½ cups flour
1 ¼ cups sugar
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
¾ cup jam or preserves
Preheat oven to 350º. Spray a tube pan with cooking spray, then place the pan on a sheet of wax paper and draw around it. Cut out the paper “donut” and place in the bottom of the pan; spray the paper. In a large bowl, mix the milk, ¾ cup of the melted butter, the eggs, and the vanilla. In a separate bowl, combine the flour, sugar, powder, salt, and cinnamon and then gradually add these dry ingredients to the milk mixture until just combined.
Spoon half of the batter into the prepared pan. With the back of a spoon, press a shallow well into the batter so it goes partway up the sides and center of the pan. Spoon the jam into the well, then spread the remaining batter on top. Bake about 40 minutes, or until a pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Run a sharp knife around the outer and center edges of the cake to loosen it before turning it out of the pan onto a plate. Invert the cake on another plate so the rounded side is up and let it cool completely. Brush the top and sides with the remainder of the melted butter. Sprinkle liberally with a mixture of ¼ cup sugar blended with 2 tsp. cinnamon, pressing some of the sugar mixture onto the sides. 8-10 servings.
Kitchen Hint: Feeling indulgent? Make a glaze of ½ cup powdered sugar, 1 tsp. vanilla, dash of salt, and 2 T. milk—or enough to make it pourable. Drizzle over top of cake so it runs down the sides.