Greetings, food lovers! Anne Carter checking in from Beyond the Bayou Blog, and today, I’ve got a sweet surprise in store for you: our mouthwatering Jam Cake Recipe.
Jam cake, a delightful fusion of crumb cake and fruity jam, offers a moist and tender crumb with bursts of fruity goodness in every bite. To prepare, simply mix the batter, swirl in your favorite jam, sprinkle with a delectable topping, and bake to golden perfection.
Get ready to delight your taste buds with this irresistible dessert, especially when served with a scoop of creamy vanilla ice cream for the perfect balance of sweet and creamy indulgence.
So are you all set to bring this amazing recipe to life? If yes, just stay tuned and do not miss the boat.
Why It Is a Must-Try for You?
- Deliciousness Simplified: Imagine sinking your teeth into a soft, sugary cake swirled with jam and topped with a crunchy crumb topping. That’s the magic of this recipe – easy to make and even easier to devour!
- Fridge Organization Savior: Let’s talk about fridge chaos. My fridge is like a treasure trove of jams, jellies, and preserves. When the shelves start overflowing, it’s jam cake time! This recipe helps me tame the clutter and turn those jars into something delicious.
- Jam Territory: I’ve got a strict rule about where jam belongs – with its fellow spreads, not mingling with the fruits. Nope, not on my watch. This recipe ensures that every jar stays in its designated spot.
- Household Favorite: Jam cake is a big hit in our house. Nobody complains when it’s served up for dessert. It’s the perfect sweet treat to satisfy any craving.
- No Jam Left Behind: Wondering what to do with those half-empty jars of jam? Problem solved. This recipe puts every last drop to good use, ensuring that nothing goes to waste.
What to Eat with Jam Cake Recipe?
Manage Your Leftovers with These Tips!
- Freezing: If you have leftover slices of jam cake, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. Label and date the container, then store it in the freezer for up to 2-3 months. Thaw slices in the refrigerator overnight before serving.
- Refrigeration: Store leftover slices of jam cake in an airtight container in the refrigerator for up to 3-4 days. This will help maintain freshness and prevent the cake from drying out. Simply remove the slices from the refrigerator and allow them to come to room temperature before serving.
- Repurposing: Use leftover jam cake to create new desserts or treats. Crumble leftover cake and layer it with whipped cream and fresh fruit to make a trifle. You can also use it to make cake pops by mixing the crumbs with frosting, rolling them into balls, and dipping them in chocolate.
- Sharing: Share leftover jam cake with friends, family, or neighbors. Package slices in decorative containers or wrap them in parchment paper for a thoughtful homemade gift.
Jam Cake Recipe
Jam cake is the love child of crumb cake and jam. It's a fantastic way to use up any leftover jam, too!
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Calories: 416kcal
Servings: 9
Equipment
- Mixing Bowl
- Measuring Cups
- Spatula
- Cake Pan
- Knife
- Cooling Rack
Ingredients
for the cake!
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 egg beaten
- 3/4 cup milk
- 1 cup of your favorite jam or a mixture of different kinds!
for the topping!
- 1/3 cup brown sugar firmly packed
- 2 tablespoons flour
- 2 tablespoons butter chopped
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 400°F and line an 8-inch square baking pan with nonstick foil.
- Combine flour, sugar, baking powder, and salt in a food processor. Add butter and process until fine crumbs form.
- Transfer the flour mixture to a mixing bowl. Add egg and milk, stirring until just combined.
- Spoon batter into prepared pan. Top with jam, swirling it into the batter with a knife.
- Mix topping ingredients (except walnuts) until crumbly. Stir in walnuts and sprinkle evenly over batter.
- Bake at 400°F for 30-35 minutes. Let cool for about an hour, then cut into squares and serve.
Nutrition
Calories: 416kcal | Carbohydrates: 66.9g | Protein: 5.7g | Saturated Fat: 6.7g | Cholesterol: 47.1mg | Sodium: 326.2mg
