Recipe
March 4, 2011
Fruit Preserve Swirl Cake Recipe
Step 1: Preheat oven to 350°F. Butter an 8″ square (or equivalent volume) glass or ceramic baking dish.
Step 2: To make batter, in large bowl, stir together flour, sugar, baking powder and salt. Set aside.
Step 3: In another bowl, whisk together the egg, cream, melted and cooled butter and vanilla.
Step 4: Make a well in dry ingredients. Stir in egg mixture with a whisk until blended. Scrape 2/3 of batter evenly into bottom of baking dish.
Step 5: In small dish, stir jam to loosen consistency. Spoon onto batter. Use spoon handle to draw a figure eight in the batter to swirl jam into “ribbons.” Pour rest of batter on top, covering most of jam. Do not stir again.
Step 6: Bake on middle rack of oven for 40-45 minutes, or until top is lightly golden and a toothpick comes out clean when inserted in middle. Cool until warm. Scoop servings into bowls to serve with ice cream or whipped cream.
Makes 1 cake
Directions
Yield:
Step 1: Preheat oven to 350°F. Butter an 8″ square (or equivalent volume) glass or ceramic baking dish.
Step 2: To make batter, in large bowl, stir together flour, sugar, baking powder and salt. Set aside.
Step 3: In another bowl, whisk together the egg, cream, melted and cooled butter and vanilla.
Step 4: Make a well in dry ingredients. Stir in egg mixture with a whisk until blended. Scrape 2/3 of batter evenly into bottom of baking dish.
Step 5: In small dish, stir jam to loosen consistency. Spoon onto batter. Use spoon handle to draw a figure eight in the batter to swirl jam into “ribbons.” Pour rest of batter on top, covering most of jam. Do not stir again.
Step 6: Bake on middle rack of oven for 40-45 minutes, or until top is lightly golden and a toothpick comes out clean when inserted in middle. Cool until warm. Scoop servings into bowls to serve with ice cream or whipped cream.
Makes 1 cake