Apricot Jam Cake

Apricot Jam Cake

HERE IS AN OLD-FASHIONED jam and spice cake recipe, made incredibly fragrant with the addition of toasted and chopped hazelnuts. Apricot jam is my favorite, but you can use strawberry, raspberry, or any other favorite jam with good results. The cake has an open, soft crumb and a wonderfully sweet and crunchy crust.

Apricot Jam Cake

  If you’d like to garnish it, spoonfuls of tart sour cream or crème fraîche would nicely offset its sweetness. The batter is heavy from all of the jam, and it won’t support a very high rise, so take care not to overmix it, beating in too much air, or the bubbles will burst in the oven, causing your cake to sink in the middle.

Serves 925 minutes

Ingredients :

  1. 1 1⁄2 cups unbleached all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon ground cinnamon
  4. 1⁄4 teaspoon ground cloves
  5. 1⁄4 teaspoon baking soda
  6. 1⁄4 teaspoon salt
  7. 1 cup packed light
  8. brown sugar
  9. 6 tablespoons (3⁄4 stick) unsalted butter, softened
  10. 1 cup apricot jam
  11. 2 eggs, room temperature
  12. 3 tablespoons sour cream
  13. 1⁄2 cup toasted and skinned hazelnuts, cooled and finely chopped

Instructions :

1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2. Whisk together the flour, baking powder, cinnamon, cloves, baking soda, and salt in a medium bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the jam until smooth.
4. With the mixer on medium-low speed, add the eggs one at a time. Add the sour cream. Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture a little at a time, scraping down the sides of the bowl after each addition and beating just until incorporated. Stir in the nuts on low speed.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely. Cut into 9 squares and serve.
6. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Other recipes Candy : Here

 Resources : cake keeper Cakes
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