We often find ourselves with a surplus of jam. It’s our favorite way to preserve summer fruit. But, y’know, there’s only so much toast you can eat. So we came up with this great, simple cake recipe. We even serve it for breakfast when we have guests in the winter.
Prep time: 20 Min
Cook time: 30 Min
Total time: 50 Min
Softened Butter for the Pan
1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
10 tablespoons butter, melted
3/4 cup buttermilk
1 large egg
1 large egg yolk
1 cup chopped pecans or walnuts
3/4 cup of your favorite jam or jelly
Preheat oven to 350F.
Generously butter 9-inch cake pan.
In large bowl, whisk together flour, sugar, baking powder, baking soda, salt & cinnamon.
In another bowl, whisk together melted butter, buttermilk, whole egg & egg yolk. Whisk in the flour mixture until just combined, then fold in nuts.
Spoon the batter into the pan and dollop the jelly over the surface. With the back of a spoon, push the jelly down into the batter.
Bake for 30 minutes, or until a wooden pick inserted into the center comes out clean with some moist, crumbly crumbs attached. Let cool in pan on wire rack. Cut and serve from pan.