This simple but showy bundt cake gets its flavor and shiny good looks from a surprise ingredient: Jam! It’s so easy to throw together, you’ll wonder why it took me over three years to post it!
Best answer? I don’t know.
Several years ago, I became involved with a Facebook baking group called “The Peoplehood of the Traveling Swirly Pan”, organized by my friend and fabulous Pastry Chef Online, Jenni Field. It all started with this beautiful swirly bundt pan, and transformed into a group of over 400 people – all over the United States (there’s a separate group circulating in Australia!) – passing around the pan, dubbed “Dorothy”, and recording their recipes and their thoughts in a journal appropriately named “Toto”.
I received Dorothy and Toto exactly one day before going out of town, so I baked the cake quickly (huge advantage!), repacked them, and sent them on their way to their next destination, gifting the Jam Cake to the nice people at the Post Office, within 24 hours! The recipe and photo below have been languishing in my “drafts” folder, ever since. Time to see the light of day, because you will love this cake!
- 1 stick (8 Tbs) Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Jam (flavor of your choice)
- 3 Large Eggs
- 1 cup Milk (your choice – dairy or non-dairy alternative)
- 3 cups AP Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- Extra Jam for glazing and powdered sugar for sprinkling
- Cooking spray
Preheat oven to 350º F.
Cream the butter and sugar together till light and fluffy. Add the jam and beat together until smooth.
Add the eggs, one at a time, beating after each one until well incorporated.
Add the milk and beat until smooth.
Whisk together the flour, baking soda, baking powder, and salt.
Add the flour mixture to the creamed mixture, a little at a time, mixing well and scraping down the sides after each addition.
Spray the bundt pan of your choice with cooking spray.
Pour the batter into the pan, smoothing the top.
Bake for about 30-35 minutes, or until a wooden skewer or cake tester, inserted into the cake halfway between the pan edge and the tube, comes out clean.
Allow to cool in the pan for about 10 minutes and turn out onto a rack to cool completely. When cooled, place the cake on a serving plate.
Melt the additional jam in a small saucepan, just until soft and liquidy. Brush the jam over the cake to glaze. Sprinkle with powdered sugar, if you like.
My secret is now yours. Serve this Jam Cake at a pot luck, holiday celebration, or just because. Then tell me all about it. 😉