Marbled jam cake
Cakes
I love to preserve fruit, and at times end up with one too many open jars (or jars that didn't seal properly) of jam/whole-fruit preserves in my fridge. Enter this quick cake, made in *one bowl* with less than a stick of butter and no eggs (not resource-intensive, in other words). It's an earthy, not-too-sweet cake that actually started as a fruit cobbler recipe, which morphed into a buckle, and now a cake. You could up the sugar to 1/2 cup. A preserve that is fairly liquid with larger chunks of fruit will work as I describe, but if you have something more solid, just stir it with a fork to loosen it up. A few fresh berries or pieces of fresh fruit sprinkled throughout the batter won't hurt matters, either.
<br />
<br />It's a very flexible recipe, as long as you keep your liquid, fat and flour ratio intact. I suppose you could substitute a gluten-free flour mixture, or could use just all-purpose flour. If you have oatmeal, you can grind it into oat flour (about 1/2 cup oats will create 1/3 cup oat flour).
Share:
Comments