Rich Strawberry Jam Cake
From jo_jo_ba 15 years ago
- 45 minutes to make
- Serves 12
This pound-style cake made up the top layer of my dad's "Neopolitan Ice Cream" birthday cake this year. I'm a huge fan of Lorann's flavour extracts, I usually find them at Bulk Barn but candy-making suppliers will have them too. Read more If they're in season, substitute an equal amount of pureed fresh strawberries with 1/2 tbsp sugar for the jam. This makes one (thick) layer. See less
Ingredients
- 2 cups flour shopping list
- 2 tsp baking powder shopping list
- 1/4 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 2 1/2 oz unsalted butter, softened shopping list
- 3/4 cup granulated sugar shopping list
- 4 large eggs, lightly beaten shopping list
- 3/4 cup thick, plain yogurt shopping list
- 1/4 cup strawberry jam shopping list
- 3/4 tsp (1 dram) LorAnn Gourmet Strawberry Flavour Concentrate (or 1 tbsp strawberry extract) shopping list
- 1 tsp red food colouring, optional shopping list
- 1/3 cup milk (I used 1%, whatever you have should be fine) shopping list
How to make it
- Preheat oven to 325F, grease and line a 9" springform pan.
- In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- Beat together butter and sugar until fluffy.
- Beat in eggs, yogurt and extract until well blended.
- Add flour mixture 1/2 cup at a time, beating just until blended.
- Bake about 45 minutes, until tests done.
- Cool completely before unmoulding.
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