Mum’s Jam Cake

This Jam Cake was always a favorite of mine growing up so, of course, I had to make a gluten free version!

My mum and my version of her cake!

Ingredients:

• One 8 oz packet of cream cheese, softened

• 1 cup granulated sugar

• 1 1/2 cups GF all purpose flour (if making not gluten free, use 1 3/4 cups flour)

• 2 eggs

• 1/2 cup (1 stick) softened butter

• 1/4 cup milk

• 1/2 teaspoon vanilla

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Pinch salt

• 1/2 cup seedless jam (we use raspberry Polaner)

• Sifted confectioners sugar for topping

Procedure:

1. Preheat oven to 350 degrees F

2. In a large mixing bowl, beat cream cheese, sugar, and butter with an electric mixer until fluffy

3. Add half of the flour along with the eggs, milk, vanilla, baking powder, baking soda, and salt and beat for ~ 2 minutes until well mixed

4. Add in the remaining flour on low speed until well mixed (as always, be sure not to over mix)

5. Grease any tin (I used a bundt tin for mine, but really anything works!)

6. Pour 1/2 the batter into the tin

7. Evenly spread the jam on top of the batter and gently swirl

8. Pour remaining batter on top and spread evenly

9. Bake for 30-35 minutes / until a wooden toothpick comes out clean

10. Once out of oven and completely cooled, sift confectioners sugar on top for decoration