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 Jenny Lou’s mom 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 Jenny’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
Print recipe| Serves | 8 or 12 depending on size of muffin tins |
| Inspiration | modified recipe from Ethel Petrosky |
Ingredients
- 5 Tbsp soft butter
- 2 1/2 Tsp baking powder
- 1/2 cup white sugar
- 1 egg
- 1/4 Tsp ground nutmeg
- 1 1/3 Cups all purpose flour
- 1/2 cup milk
- 9 - 12 Tsp jam
Topping
- 2 Tbsp white sugar
- 1/4 Tsp cinnamon
- 1 Tbsp melted butter
Directions
| Preheat the oven to 350 deg F | |
| Using a beater cream the butter and sugar. Add the egg and then the milk and dry ingredients alternately. | |
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Put a little batter in the bottom of a muffin pan (that has been greased with butter or shortening). Add 1 tsp of jam on the top of the batter in the middle. Put more batter on top. Bake at 350 deg F for 25 minutes or until cake tester or toothpick comes out clean.  | |
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When baked brush the top of the muffin with melted butter and then sprinkle on the sugar-cinnamon mixture.  | |
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Carefully slide a knife around the edge of the muffin cups and gently lift the doughnuts out,  | |