Nutty Jam Cake
Adapted from Rombauer Jam Cake Recipe, 101 Cookbooks


Ingredients:

1  cup sifted all-purpose flour
1/2 cup almond flour or hazelnut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
6 tablespoons butter or oil
1/2 – 3/4 cup dark brown sugar, adjust to taste
2 eggs
3 tablespoons Greek yogurt
1 cup raspberry or blackberry jam/preserve or any jam/preserve
1/2 cup chopped toasted walnuts
almond flakes to decorate


Preparation:

Preheat oven to 350. Butter a 7-inch tube or round cake pan or bundt pan. Sift together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg. Add the nut flour and gently stir it in.

Whisk  butter/oil and brown sugar until light. Beat in eggs, one at a time. Beat in yogurt. Stir the flour mixture into the butter mixture until barely blended. Stir in jam/preserve and nuts. Pour into greased and floured pan. Generously sprinkle the almond flakes on the cake.

Bake until done, about 30 minutes. Cool, turn it over and cool completely before slicing.

If you can, let the cake mature for at least a day before you eat it. The spices sets in and infuses as it gets older and tastes way better than just baked.