Nothing compares to a pot of Petaluma-made, wild-blackberry, plum jam, and thanks to Sonoma Country Life reader Trisha, a great big pot of it made its way into the vineyard kitchen a couple weeks back. Too delicious for words, or mere toast, I took a notion in the middle of an already hectic morning to take a break from the laptop and launch my glistening stash into a jammy donut cake baking session.
The photo shows the jammy donut cakes half way through production - the remains of the batter goes on top and after baking, these little beauties must be dunked in a spot of melted butter and then dunked again in fine sugar.
Do you think they lasted very long when the boys made it back from school?
Pleasant Street Blackberry Plum Donut Cakes (15)
1 cup of non-fat milk
12 tablespoons organic canola oil
2 large eggs
1 tsp vanilla extract
2 2/3 cup flour
3 tsp baking powder
2/3 cup superfine bakers sugar
15 tsp jam
1/2 cup melted butter
1/2 cup superfine bakers sugar
15 paper liners for cupcake pan
Heat oven to 375. Thoroughly beat together oil, eggs, vanilla, flour, baking powder, 2/3 cup sugar. Drop into bottom third of paper liners in pans. Add dollop of jam. Cover each with remaining batter. Bake for 20 minutes. When slightly cool, dip into melted butter - twizzle a bit to make sure it adhers, then dunk into sugar to coat. Using the best ingredients, such as organic oil, fresh local eggs, good qaulity flour such as King Arthur or Whole Foods own baking brand and most importantly, delicious and delightful homemade jam like Trisha's will make all the difference in the world to flavor and melt-in-the-mouth ability! Highly calorific despite the attempt at wholesomeness, this is a recipe best made when there are loads of kids over.
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