Cake with Jam in the Batter, a soft and delicious dessert, perfect for breakfast and everyday snacks. A perfect idea to add that extra touch of softness to homemade desserts. By adding jam to the cake batter, the result will be an incredibly soft and delicious dessert, which with each bite will surprise you by releasing the creamy and enveloping notes of the jam. The batter I made is the classic one for pantry cakes and bundt cakes, to which I added spoonfuls of jam to make it even better. To prevent the jam from sinking too much, I recommend adding small dollops of jam on the surface of the batter. And now, let’s go to the kitchen together, because the cake with jam in the batter will be ready in a click!
If you’re interested in other breakfast dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 247.20 (Kcal)
- Carbohydrates 54.29 (g) of which sugars 35.34 (g)
- Proteins 5.65 (g)
- Fat 2.18 (g) of which saturated 0.98 (g)of which unsaturated 1.06 (g)
- Fibers 0.69 (g)
- Sodium 47.97 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 120 g sugar
- 100 g plain yogurt
- 120 g all-purpose flour
- 8 g baking powder
- 150 g raspberry jam
- 1 packet vanillin
- powdered sugar (to taste)
Tools
- Bowl
- Mixer
- Springform Pan 8 inches
- Parchment paper
Steps
First, put the eggs with the sugar and vanillin in a bowl and mix them for at least 10 minutes with an electric mixer. They should become light and fluffy. Then also add the yogurt and continue to beat with the mixer until well combined.
Next, add the flour and baking powder and mix again with the beaters until you obtain a smooth and lump-free mixture. Then transfer the batter to an 8-inch springform pan lined with parchment paper. Then add small dollops of jam on the surface of the cake.
Bake the cake in a preheated oven at 356°F with static function for 45 minutes. The cooking times are indicative as they vary according to the type of oven you own. Before taking the cake out of the oven, always do the toothpick test by piercing it in several points of the cake. If it comes out moist, continue baking for the necessary time. As soon as the cake is done, remove it from the oven and let it cool. Then take it out of the mold, sprinkle with powdered sugar, and serve in slices.
Storage and Tips for Cake with Jam in the Batter
The cake with jam can be stored in a cool, dry place for 3 or 4 days, covered by a glass dome.
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FAQ Questions and Answers for Cake with Jam in the Batter
Can I use another jam?
Yes, of course, I used raspberry jam, but you can use any other type of jam you prefer.
