Apricot Jam Cake Recipe: HERE IS AN OLD-FASHIONED jam and spice cake recipe, made incredibly fragrant
with the addition of toasted and chopped hazelnuts. Apricot jam is my favorite, but
you can use strawberry, raspberry, or any other favorite jam with good results. The
cake has an open, soft crumb and a wonderfully sweet and crunchy crust. If you’d
like to garnish it, spoonfuls of tart sour cream or crème fraîche would nicely offset its
sweetness. The batter is heavy from all of the jam, and it won’t support a very high
rise, so take care not to overmix it, beating in too much air, or the bubbles will burst in
the oven, causing your cake to sink in the middle.
⁄2 cups unbleached
1 teaspoon baking
1 teaspoon ground
⁄4 teaspoon ground
⁄4 teaspoon baking
⁄4 teaspoon salt
1 cup packed light
6 tablespoons (3
1 cup apricot jam
2 eggs, room
3 tablespoons sour
⁄2 cup toasted and
cooled and finely
Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with
flour, knocking out any extra.
Whisk together the flour, baking powder, cinnamon, cloves, baking soda, and salt
in a medium bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the
sides of the bowl once or twice as necessary. Beat in the jam until smooth.
With the mixer on medium-low speed, add the eggs one at a time. Add the sour
cream. Scrape down the sides of the bowl. With the mixer on low speed, add the
flour mixture a little at a time, scraping down the sides of the bowl after each
addition and beating just until incorporated. Stir in the nuts on low speed.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the
center comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for
15 minutes, invert it onto a wire rack, and then turn it right side up again to cool
completely. Cut into 9 squares and serve.
Store uneaten squares in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.