Anyone who knows me will tell you that I do not consider myself a baker. I do however consider myself a good home cook and have worked hard for many years to develop my skills in the kitchen. On the other hand, I do not enjoy baking enough to spend the time it takes learning how to be an excellent baker. Oh, I can create a decent loaf of bread, throw together some moist muffins or a quick rustic cake. I do not have enough interest in baking however to learn how to create a multi-layered concoction of a cake that takes hours to bake and decorate, or fussy sweets that require a drawer full of specialty tools. Baking requires precision measuring, while cooking is more casual. I can throw together some of my favorite ingredients in a pot, taste, and then adjust as I feel is needed and end up with a delicious soup, stew, or pasta sauce, while baking requires that you carefully measure each and every ingredient. I do bake from time to time, but only for guests that visit, my grandchildren, or to give my husband something to offer visiting Italians along with a cup of espresso.
My favorite kind of baking is quick, like this rustic cake that can be pulled together in minutes. Perhaps I just do not have patience, but if a recipe for some type of sweet involves too many steps, I usually avoid it at all cost. This cake is both tender and crumbly with a sweet jam center. I usually have a variety of homemade jams in my pantry that I use for jam tarts or cakes such as this one, but you could use any flavor of store-bought jam that you prefer as well. This cake keeps well if wrapped for up to five days and can even be baked and frozen for up to three months if you wanted to. I often bake two at one time, freezing one for the future, and enjoying the other warm from the oven. You could serve a sliver of this with a dollop of whipped cream for dessert, or enjoy a slice with your morning cappuccino.
Deborah Mele 2019
- 1/2 Cup Unsalted Butter, Softened
- 1 Cup Sugar
- 2 Large Eggs At Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Cup Buttermilk
- 1 1/2 Cups Fruit Jam (I Used Homemade Strawberry Rhubarb Jam)
- Powdered Sugar For Topping (Optional)
- 1/3 Cup All-Purpose Flour
- 1/4 Cup Brown Sugar
- Pinch of Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Cup Softened Butter
- Preheat oven to 350 degrees F. and spray a 9-inch round cake pan with baking spray.
- In a medium bowl, beat together the butter and sugar with an electric hand mixer at medium high speed until light and fluffy, about 3 to 4 minutes.
- Add the eggs, one at a time, beating well between each.
- Add the vanilla and blend.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the flour to the wet ingredients alternately with the buttermilk just until combined.
- Spread three quarters of the batter into the prepared pan, then spread the jam on top.
- Top the jam with the remaining batter.
- In a small bowl, mix together the topping ingredients with your fingers until blended, then sprinkle the crumb topping evenly over the cake.
- Bake until a cake tester inserted into the center comes out cleanly, about 35 to 40 minutes.
- Serve warm or at room temperature, topped with powdered sugar if you prefer.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 627 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 93mg Sodium: 356mg Carbohydrates: 110g Net Carbohydrates: 0g Fiber: 2g Sugar: 75g Sugar Alcohols: 0g Protein: 5g