Jelly Doughnut Cake

Food and prop styling by Shiri Feldman
Photography by Felicia Perretti

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

• 1 Tbsp vinegar + soy milk to equal 1 cup
• 1 cup (225 g) trans-fat free margarine, softened slightly in the microwave
• 1⅓ cups sugar
• 2½ Tbsp vanilla sugar
• 4 eggs
• 3 cups flour (I used whole wheat pastry)
• 3½ tsp baking powder
• 1 tsp cinnamon
• ¼–½ tsp nutmeg (don’t omit; it gives an authentic doughnut flavor)
• 1 tsp salt

Filling

• approximately ½ cup strawberry, cherry, or raspberry jelly, slightly warmed

Glaze

• 1 cup confectioners’ sugar
• 1–2 Tbsp pareve whipping cream
• 1 tsp vanilla extract
• small pinch salt
• colored sprinkles, for garnish

Preheat oven to 350°F (175°C). Spray a Bundt pan well with oil spray and sprinkle generously with flour.

Place 1 Tbsp vinegar in a measuring cup. Fill with soy milk to the 1 cup line and let it sit a few minutes to curdle. Set aside.