I actually made this cake on Sunday, and took it with us to my cousin's house for dinner. I've had my eye on it for months but never found the right occasion to make a whole cake! Loaf cakes don't count, somehow. I would say it was pretty well received... no leftovers! It's from The English Kitchen, and probably would have been a lot prettier if I had a tart pan instead of a cheesecake pan, but oh well, it was still scrumptious. (note to self, add tart pan to kitchen wishlist) Speaking of my kitchen wishlist, when my uncle Todd asked what our first major purchase would be in our new home, Stephen said "cake pans." YAY!! He knows me so well!! And supports my obsession!! I guess "passion" would be a better word... either way, he gets the Best Husband Ever award, which is why I must bake something chocolate... SOON. Anyway, for this recipe you can use any flavor of jam or preserves you have on hand, but if it is pretty sweet I recommend stirring in a teaspoon of lemon juice to give it some tang. It may be called a "brunch" cake, but it was perfect as a dessert too!
Jam and Cream Cheese Brunch Cake (adapted slightly from The English Kitchen)
For the Cake:
9 1/2 ounces plain flour (2 cups)
5 1/4 ounces caster sugar (3/4 cup)
6 ounces cold butter (3/4 cup) 1 & 1/2 sticks
1/2 tsp baking powder
1/2 tsp baking soda
6 fluid ounces sour cream (3/4 cup)
1 tsp almond extract
1 large egg
For the filling:
8 ounces cream cheese or quark
1.75 ounces caster sugar (1/4 cup)
1 large eggAlso:
3-4 large spoonfuls of jam or preserves
1 1/2 ounces flaked toasted almonds (1/2 cup)
In a large bowl mix together the flour and sugar for the cake. Rub in the butter with your fingertips until the mixture resembles coarse crumbs. Remove 5 ounces of this mixture (approx 1 cup) and set aside. To the remainder of it whisk in the baking powder, baking soda and salt. Beat in the sour cream, almond extract and the egg, blending in well. Spread this batter over the bottom and 2 inches up the sides of the tart tin (if using a cheesecake pan, only about an a scant inch up the side. Just make a little rim, mine was a bit too high)
Mix together the reserved crumb mixture and the flaked almonds. (I forgot to mix it. That will make yours more crumbly than mine!) Sprinkle this evenly over the preserves.
Bake for 45 to 55 minutes, or until the creamy filling is set and the crust is a deep golden brown. Cool for 15 minutes before removing the sides of the pan. Serve warm or cool. Store any leftovers in the refrigerator.
Creamy sweet jam and cream cheese stripes inside! This is truly scrumptious, really, we loved it to death and will DEFINITELY make it again!! I'm so glad I added a little lemon to the jam, it contrasts much better. YUM!
It's so pretty! And yummy! I love it when food can be fun to look at AND eat! And have I mentioned that cream cheese is one of my three favorite foods??
As happy as I am that everyone enjoyed it so much... tis a little sad there wasn't just one more piece...
Tune in tomorrow for French deliciousness!