An unbearably cold day was spent at home. The gray, droopy skies added to the gloom and we were cooped up when it was supposed to be a day spent out. I started getting a bit impatient late in the evening and so did the girls. Some activity and a warm oven was needed bring the cheer in my home. We quickly decided on baking to calm us down.
I am not exactly sure why I thought of a jam cake. I wasn’t even sure if it was a conceivable idea. But a quick search brought up a few recipes and I settled for Heidi’s, for her recipes are undoubtedly the reliable ones. The recipe was not elaborate and was well tuned to bake with 2 pairs of extra, but little hands. Overall, it seemed just right for that evening.
I agree the cake is not good looking one. I am sorry for the crappy photographs. I barely got a couple of minutes before the cake was “attacked”. Besides my photographs at night are beyond frustrating.
I skipped the icing, and did not bake in a pretty bundt pan, both of which would have made it look good. But what the heck! Does it matter? The other changes rolled into reducing sugar, substituting part of the AP flour with nut flour, using yogurt instead of cream and using oil instead of butter. It tasted great; incredibly moist with the fragrance of the spices filling in the home and the the cake had a strong underlying taste of preserved fruit and nuts.
Nutty Jam Cake
Adapted from Rombauer Jam Cake Recipe, 101 Cookbooks
- 1 cup sifted all-purpose flour
- 1/2 cup almond flour or hazelnut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 6 tablespoons butter or oil
- 1/2 – 3/4 cup dark brown sugar, adjust to taste
- 2 eggs
- 3 tablespoons Greek yogurt
- 1 cup raspberry or blackberry jam/preserve or any jam/preserve
- 1/2 cup chopped toasted walnuts
- almond flakes to decorate
Preheat oven to 350. Butter a 7-inch tube or round cake pan or bundt pan. Sift together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg. Add the nut flour and gently stir it in.
Whisk butter/oil and brown sugar until light. Beat in eggs, one at a time. Beat in yogurt. Stir the flour mixture into the butter mixture until barely blended. Stir in jam/preserve and nuts. Pour into greased and floured pan. Generously sprinkle the almond flakes on the cake.
Bake until done, about 30 minutes. Cool, turn it over and cool completely before slicing.
If you can, let the cake mature for at least a day before you eat it. The spices sets in and infuses as it gets older and tastes way better than just baked.
Quick, easy and loved by all!