Raspberry Jam Cake

Yield: 1 (8-inch) cake

This cake is a fun and festive way to enjoy the summery flavors of fresh berries, and the ooey-gooey raspberry jam filling hiding inside is a show-stopping, delicious surprise! With bright white whipped cream and red and blue berries, this presentation is perfectly patriotic for the Fourth of July - try adding some sparklers or little American flags on top to make it extra special.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 tsp baking powder
1 tsp kosher salt 3/4 cup almond milk
1/2 cup canola oil
2 eggs
1/2 tsp vanilla extract
1 (11.5 oz) jar Spread the Love® Raspberry Artisan Jam

For the Topping:

1 cup heavy whipping cream or chilled coconut cream* for a dairy free-option 2 tbsp granulated sugar
2 cups mixed fresh raspberries, strawberries, and blueberries

Method

  1. Preheat oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment, and grease and flour the entire pan to prevent sticking.

  2. In a mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt. In another mixing bowl, whisk together almond milk, canola oil, eggs, and vanilla extract until well combined. Slowly add the dry mixture to the wet mixture, and stir until just combined.

  3. Pour half of the cake batter into the prepared pan. Place the remaining batter into a piping bag (or a zip-top bag with one corner snipped off). Pipe a ring of batter around the inside edge of the prepared pan, creating a dam for the jam center of the cake. Spoon the jam into the center of the dam, gently spreading it to the edges of the ring of batter. Pipe the remaining batter on top of the jam (using a spiral technique works well for even distribution), making sure to completely cover the jam. Use the back of a rubber spatula to gently smooth the top surface of the cake batter.

  4. Bake until lightly golden on top, and a toothpick comes out clean, about 50-55 minutes. To avoid excess browning, tent the cake pan with foil during the last 30 minutes of baking. Let cake cool completely before topping.

  5. To make the whipped cream: place a metal mixing bowl and metal whisk into the freezer for at least 15 minutes. Place the sugar into the chilled mixing bowl and add the whipping cream or chilled coconut cream.* Whisk vigorously until the cream reaches stiff peaks and holds its shape.

  6. To serve, top the cake with the whipped cream, and arrange the berries on top of the cream.

*Note: if you can’t find coconut cream, chill a can of full-fat coconut milk upside-down overnight - the cream and the coconut water will naturally separate in the can, and can be spooned out easily.

Raspberry Jam Cake

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