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
Ingredients:
- 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
Preparation: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!
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The cake and the pictures are pretty Soma you are so modest. Agree with the cold, some days are really unbearable (but I am glad we are not up North). Would love to have this with a cp of tea that I am having now. Hope you are all doing good.
You call those crappy pics? 🙄 I think of taking the pics of your Fiery Shrimp dish to mail you; whenever I make them. but every single time the smell over power my senses and I attack it right from the stove top 😳
That’s really an easy way to bake a cake and I think it’s worth watching the little helpers 🙂
It looks moist and delicious. I often bake cakes with yogurt. I like the texture it gives to cakes.
Cake looks yummy and I would love a piece with my coffee! 🙂
These are not good snaps?! C’mon. Can vouch for this … too good! Thanks! Ami korlam sans almond flour and nutmeg ar pineapple jam diye … so reduced the spices a little. Darun hoyeche! Pore likhchi tomaye. Thanks again. 🙂
A delicious looking cake! I love that addition of yogurt.
Cheers,
Rosa
The cake is interesting in it’s ingredients. They look rich and decadent. I love nuts, I love fruits and this cake has it all!
Looks moist and tasty!
Aaahh…..anything you make looks so special.
Can’t believe you took those photos at night! What lights do you use….? They look great as usual. I’m having a love affair with nuts at the moment so this is right up my alley. Will be posting a pistachio and choc cake soon!
just recently I got myself one Ego Lowel (http://www.amazon.com/Lowel-Ego-Digital-Imaging-Light/dp/B0009K50RO). + I used a white board for reflector. There is enough light, but I just hate these photos 🙁
I do like using nut flour in my baking. They are healthy and I love the texture and the flavor better than ap flour. Pistachio and Choc sounds divine. Will be impatiently waiting for your post.
I am sick of this weather!!!!!!This cake looks amazing……I really want a big piece now. 🙂
rich and moist looks yum,.
I wonder how the cake would taste. That is pretty moist and delicious!
Love the nutty cake, looks just right for a quick dessert for my family.
I can only imagine how moist this cake must be with the almond flour, oil and jam in the batter. And so simple to make too!
sounds absolutely delicious and looks great too! I love nuts in desserts and specially in cake, so this is just the thing I wanted 🙂 I’m checking out your Ego light….are you happy with it?
Mmm the sound of this alone is enough to make my mouth water. Like the almonds on top as well. A nice cake to enjoy with tea, I’m sure.
Fabulous looking cake.
oh i just love simple cakes this is divine, wish for one large please? and taking pictures during cold night most frustrating brrr 🙂
Oh how lovely! and I love the spices you’ve added into the cake! I must try this one day! Thanks for sharing!
I am planning on making this cake today. But having a tough time finding almond flour. Guess Ill stick with AP flour. Did you find almond flour in the baking aisles itself?
I buy almond flour from whole food market. If you do not find it in the stores, just grind up blanched (its ok even it if it is not blanched – sometimes I grind up whole raw almonds, skin and all) almonds with a tablespoon of sugar (the sugar kind of soaks up the oil) at home!! Even if it not that find it is oka, the only thing is you might feel the coarse nuts – which in my home is not an issue!
Still looks pretty good to me!
Soma – I ultimately found Almond flour in my local grocery shop and made this cake immediately at home. It is mind-blowing tasty!!! The combination of almond,jam and spices is awesome. I will be making this cake again for the super bowl weekend for friends. Thanks for this recipe.
Thanks for letting me know. And it is indeed a quick and easy delight.
Hi Soma,
I baked this cake for my hubby’s bday..actually had decided on ur pineapple cake..bt we decided for a quick weekend getaway..hence could not make a frosting cake..also the place we visited was pretty remote whr thr were no speciality shops…so decided to bake ur jam cake and took along…and it turned out so so well…my hubby was soooo happy…Thanks a lot for making our day 🙂
only one thing…when i added the jam to the batter, it turned beautiful pink firs but later turned greyish…also my final baked version was grey in color and not a beautiful brown lk urs..cud it be coz of baking soda(chemical reaction)?…also i used microwave w/o convection..bt though look wise my cake wasnt as good…the taste comensated fr all of it…thanks once gain
also…ur pictures are always always droolworthy…i love the way u shoot ur food…it actually hits my senses as if its right in front of me…keep up ur good work
n sorry fr an elaborate comment…shows hw excited and tahnkful i was 🙂
Samidha
Looks absolutely yummy … I love the combination of a home baked sweet cake and tea..or sometimes coffee…