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When it comes to desserts, there’s something uniquely satisfying about a cake that marries the softness of a well-baked sponge with the fruity sweetness of jam. This jam cake recipe isn’t just a simple confection; it’s a nostalgic treat that evokes warmth and comfort, perfect for any occasion. Whether you’re baking for a family gathering or just treating yourself, this recipe will guide you through creating a jam cake that’s not only delicious but also beautifully balanced in flavor and texture.
Ingredients You’ll Need
For the Cake:
- All-Purpose Flour (2 cups): The foundation of your cake, providing structure and a tender crumb.
- Sugar (1 cup): Adds sweetness and helps create a moist texture.
- Unsalted Butter (1/2 cup, softened): Gives the cake richness and a smooth texture. Softened butter is key to incorporating air when creaming, which results in a lighter cake.
- Milk (1/2 cup): Adds moisture to the cake, ensuring it’s not dry. Whole milk is ideal for the best texture.
- Large Eggs (2): Provide structure and stability, helping the cake rise and hold its shape.
- Vanilla Extract (1 teaspoon): Enhances the flavor, adding a warm, aromatic note that complements the jam.
- Baking Powder (1 teaspoon): Helps the cake rise, making it fluffy and light.
- Baking Soda (1/2 teaspoon): Works with the baking powder to provide additional leavening.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the overall flavor.
For the Jam Layer:
- Your Favorite Jam (1 cup): The star of the show! Choose a high-quality jam—strawberry, raspberry, or apricot are popular choices. The jam adds a fruity burst of flavor that complements the cake’s richness.
For the Glaze:
Vanilla Extract (1/2 teaspoon):
Adds depth of flavor, making the glaze more than just sweet.
Powdered Sugar (1 cup):
Forms the base of your glaze, adding sweetness and a smooth texture.
Milk (2 tablespoons):
Thins the glaze to the perfect drizzling consistency.
Step-by-Step Process
1. Preheat Your Oven:
The first step in any successful baking endeavor is preheating your oven. Set it to 350°F (175°C) to ensure it’s at the right temperature when your cake goes in. This step is crucial for even baking, giving your cake a beautiful, consistent rise.
2. Prepare the Cake Batter:
Start by creaming together the softened butter and sugar in a large mixing bowl. Use an electric mixer for best results, beating on medium speed until the mixture is light and fluffy—this usually takes about 3-5 minutes. The creaming process incorporates air into the batter, which is essential for a light and tender cake.
3. Incorporate the Wet Ingredients:
Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. This helps to fully integrate the eggs, creating a smooth and stable batter. Next, stir in the vanilla extract and milk. The batter should be smooth and slightly thick at this stage, with a creamy consistency.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting not only removes any lumps but also aerates the flour, contributing to a lighter cake. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing, as this can develop the gluten in the flour too much, resulting in a denser cake.
5. Layer the Cake with Jam:
Grease and lightly flour a 9-inch round cake pan to prevent the cake from sticking. Pour half of the cake batter into the prepared pan, spreading it out evenly with a spatula. Now, it’s time to add the jam. Carefully spoon the jam over the batter, spreading it into an even layer. The goal is to have a consistent jam layer that adds flavor without overpowering the cake. Once the jam is in place, gently pour the remaining batter over it, smoothing the top with your spatula.
6. Bake the Cake:
Place the cake pan in the preheated oven and bake for 25-30 minutes. Keep an eye on the cake during the last few minutes of baking; you’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The top should be golden brown, with a slight spring when touched.
7. Cool the Cake and Prepare the Glaze:
Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. While the cake cools, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches your desired consistency.
8. Glaze the Cake:
Once the cake is completely cool, place it on a serving plate and drizzle the glaze over the top. Let it cascade down the sides for an elegant finish. The glaze adds a lovely sweetness that complements the fruity jam and buttery cake, tying all the flavors together.
Serve and Enjoy:
Your jam cake is now ready to be served! Slice into it and enjoy the delightful combination of soft cake, sweet jam, and smooth glaze. This cake is perfect for any occasion—whether you’re serving it at a party, as an after-dinner dessert, or simply enjoying it with a cup of tea.
Conclusion:
Baking a jam cake is more than just following a recipe; it’s about creating a dessert that brings comfort and joy. The balance of flavors—the buttery richness of the cake, the sweet-tart jam, and the delicate glaze—makes this cake a true delight. Whether you’re an experienced baker or a novice, this recipe is approachable and yields impressive results. Enjoy the process, and most importantly, enjoy the cake!
Jam cake
Equipment
- 1 Large Bowl for preparing flour
- Mixing Bowls
- mould
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- milk according to the requirement
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch baking soda
- salt according to the ingredients and taste
Instructions
- Prepare the Cake Batter:Start by creaming together the softened butter and sugar in a large mixing bowl. Use an electric mixer for best results, beating on medium speed until the mixture is light and fluffy—this usually takes about 3-5 minutes. The creaming process incorporates air into the batter, which is essential for a light and tender cake.Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. This helps to fully integrate the eggs, creating a smooth and stable batter. Next, stir in the vanilla extract and milk. The batter should be smooth and slightly thick at this stage, with a creamy consistency.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting not only removes any lumps but also aerates the flour, contributing to a lighter cake. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing, as this can develop the gluten in the flour too much, resulting in a denser cake.
- Grease and lightly flour a 9-inch round cake pan to prevent the cake from sticking. Pour half of the cake batter into the prepared pan, spreading it out evenly with a spatula. Now, it’s time to add the jam. Carefully spoon the jam over the batter, spreading it into an even layer. The goal is to have a consistent jam layer that adds flavor without overpowering the cake. Once the jam is in place, gently pour the remaining batter over it, smoothing the top with your spatula.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. Keep an eye on the cake during the last few minutes of baking; you’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The top should be golden brown, with a slight spring when touched.Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. While the cake cools, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches your desired consistency.
- Once the cake is completely cool, place it on a serving plate and drizzle the glaze over the top. Let it cascade down the sides for an elegant finish. The glaze adds a lovely sweetness that complements the fruity jam and buttery cake, tying all the flavors together.
