Tuesday, January 23, 2007

Strawberry Jam Cake

6 tablespoons butter
1 cup brown sugar
2 whole eggs
1/4 cup sour cream
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
Pinch salt
1 teaspoon vanilla
1 1/2 cups strawberry jam

Preheat oven to 350-degrees. Grease a 9-inch springform pan. Using an electric mixer, cream the butter and sugar together. Add the eggs, one at a time. Add the sour cream. Sift the flour, baking powder, soda, cinnamon and salt together. Fold in the sifted flour mixture until barely incorporated. Stir in the vanilla and 1 cup strawberry jam. Mix the batter until fully incorporated. Pour the batter into the prepared pan. Bake for 40 minutes or until done. Cool the cake completely and slice into three layers. Using a pastry brush, spread each layer with the remaining jam.

Yield: 8 to 10 servings

1 (8-ounce) package of cream cheese
1/2 cup strawberry jam
2 cups powdered sugar
1 teaspoon vanilla

Using an electric mixer, whip the cream cheese until smooth. Add the jam and mix until incorporated. Add the powdered sugar and vanilla. Continue whipping until the frosting is spreadable. **If the frosting is too thick, add a little milk. If the frosting is too thin add a little more powdered sugar. Spread a thin layer of the frosting on each layer. Stack the layers and frost the sides and top of the cake.

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