Jam Cake
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Directions
Item No.
101323
Item No.
101208
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1 (12.5-ounce) jar Sour Cherry Jam or Bada Bing Cherry Jam
- Confectioner’s sugar for dusting
Directions
- Combine the flour, baking powder and salt in a medium bowl. Whisk until lumps from the flour are eliminated and the ingredients are uniformly mixed.
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer can be used). Beat on medium speed until light and fluffy. Add the egg yolks and vanilla. Mix on low speed until uniform. Scrape down sides as needed.
- Add the flour mixture and mix on low until the dough comes together into a ball. Do not over mix.
- Form the dough into a round flat disc. Wrap in plastic wrap, or wax paper, and refrigerate for at least an hour, or overnight.
- Preheat oven to 350 degrees F. Grease and flour a 9-inch spring form pan. Grate the dough using the large holes on a hand grater. Place half of the grated dough into the bottom of the prepared pan, pat down gently. Spread the jam evenly over the dough. Top with remaining grated dough. Bake for 35-40 minutes, until the top is golden brown. Remove from oven and cool on a rack. Run a knife around the edge of the pan. Remove the spring form rim and slide the cake off of the bottom of the pan onto a serving plate. Dust with confectioner’s sugar. Cut into wedges and serve.
