This month’s BundtaMonth theme is a favorite of mine because it’s jam, something I always have in the cupboard or refrigerator. Sometimes homemade, sometimes store bought but always at the ready to add variety and flavor to any baked good. I started out with a simple pound cake recipe, switching milk and lemon juice for buttermilk and adding a filling of strawberries and jam. The bottom of the Bundt didn’t brown very much in the oven I’m using, so I ended up leaving it right, as it baked in the pan, so you’ll notice a nice layer of filling at the bottom. As it turned out, that balanced nicely with the jam on top so you had strawberries coming and going. We took the cake out to play Pokeno a couple of nights ago, so the extra strawberries I meant to decorate it with didn’t happen. I forgot them at home. But, as my friend Gillian does say, “Small matter.” The cake was just fine without them.
For the cake:
1/2 cup or 115g unsalted butter, at room temperature
1 cup or 225g sugar
2 eggs, at room temperature
2 cups or 250g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 80ml milk
1/8 cup or 30ml fresh lemon juice
Zest 1 medium lemon
1 teaspoon pure vanilla extract
For the filling:
3/4 cup or 125g chopped strawberries
4 tablespoons good strawberry jam
For the glaze: 3-4 tablespoons good strawberry jam
Optional: Extra sliced strawberries to decorate the top
Preheat the oven to 350°F or 180°C. Grease and flour your Bundt pan.
Zest your lemon and then juice it. Add the lemon juice and vanilla to the milk and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt and lemon zest. Set aside.
In a large mixing bowl, beat the cream and butter until light and fluffy.
Add the eggs one at a time, beating well in between.
It might look like it’s curdling a little bit but don’t that alarm you. That look will go away when you start adding the flour mixture.
Add the flour and milk mixtures alternately to the batter, in two lots, mixing in between.
Put half of the batter in the bottom of the prepared pan and spread it around.
Spoon the balance of the batter on top of the filling and spread it out to cover the filling.
Bake for about 40-45 or until a toothpick comes out clean.
Allow to cool on a rack then turn out.
While it is still just a little warm, spoon the extra jam for glaze on the top of the cake (or on the bottom in the case of mine that didn’t brown) and spread it around with the spoon.
For all fans of jammy cakes, we have a great round up of Bundts for you this month!
Here's how you can be a part of #BundtaMonth:
Simple rule: Bake us a bundt using your favorite jam.
Post it before November 30, 2013.
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
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