Topsy-Turvy Jam Cake

by Terri Peña

For desert I have combined the Kentucky Jam Cake and the Pineapple Upside Down Cake to make a simple, delicious, customizable taste treat.  If making the cake from scratch feels like too much work, use a box mix, I won’t tell.

Topsy Turvy Jam Cake

Ingredients

  • 1/2 pint (8 ounces) your favorite jam (or combination of jams, think 1/2 apricot 1/2 strawberry kinda like a 1/2 cheese 1/2 pepperoni pizza)
  • 2 cups flour
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup softened butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cooking Directions

  1. Preheat oven to 325 F
  2. Cream the butter and sugar. Do not skimp on this step, cream them together well.
  3. Add eggs and vanilla, beating until light and fluffy. Next add baking powder, baking soda, and salt, stir well. Alternate adding flour and milk and stir until the batter is smooth.
  4. Cut a round of parchment paper to fit the bottom of an 8-inch cake pan. Parchment paper is a wonder product for baking. If you chose to make the cake without it, grease your pan WELL. Butter or oil the bottom and sides of you cake pan. Place the parchment round in the bottom and butter or oil it as well.
  5. Pour the jam(s) over the bottom of the prepared pan. Pour the cake batter over the jam and spread in to an even layer. Bake for 35-40 minutes or until a knife inserted into the middle of the cake comes out clean. If the cake begins to brown too much before it is finished cooking, cover lightly with a sheet of foil.
  6. Once the cake has finished cooking, remove it from the oven and let it sit in the pan for 5 minutes. After five minutes, run a sharp knife around the edge of the cake to loosen it from the pan. Invert a platter over the pan, and using oven mitts, flip the whole thing over. Peel away the parchment paper and serve warm or at room temperature.
  7. This is a simple, satisfying cake as is and can be elevated further with a bit of whipped cream.

 

 

 

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Photos © Terri Peña.