Delicious on a cold winter night with herb tea, try this cake spread with good quality raspberry jam
Food and prop styling by Amit Farber | Photography by Daniel Lailah
Since I sell whole-wheat low-fat muffins and cakes I’m always on the lookout for ways to make my favorite baking recipes healthier. I reduced the fat and the sugar in this recipe and subbed whole wheat pastry flour for the white flour. I tried this cake with apricot jam strawberry jam and raspberry jam and raspberry jam is my favorite. Use a good quality jam (spreadable fruit) made from fruit sans the sugar. Delicious on a cold winter night with herb tea.
YIELDS 1 BUNDT PAN
Preheat oven to 350°F (180°C). Grease and flour a Bundt pan and set aside. In a mixing bowl cream oil and sugar. Add eggs one at a time. Add sour soy milk and extract alternately with flour baking powder and salt. Mix well. Add applesauce at the very end and mix just until incorporated into the batter. Pour 2/3 of the batter into the prepared pan. Sprinkle with half of the almonds. Spread half of the jam over the almonds around the middle of the pan to within ½-inch of edges. Cover with remaining batter. Spoon remaining jam over batter to within ½-inch of edges. Sprinkle with remaining almonds. (This gives a great crunch on the bottom.) Bake for 55–60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan. Carefully invert onto a serving platter. Dust lightly with confectioners’ sugar if desired.
Note Original recipe called for 1 cup margarine 2 cups sugar and 1 cup sour cream. The oil and applesauce replaced the margarine (2/3 cup oil = 1 cup margarine in cakes) the sugar was reduced and the sour soy replaced the sour cream.
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