Cake Strawberry Jam

Have you ever had Jam Cake? If not, you are in for a treat, I can assure you of that!

My husband likes to pick up jam when we visit places like Amish Country. He will try it and if he does not care for it, then he will say I do not want any more of that. I do not eat bread anymore since store bought gluten free bread is not up my alley. To me, it is like cardboard, and I just do not have the time to make fresh bread. I have only found the one Oat Bread recipe I like to this day.

Long story short, we had a jar of Strawberry Jam that I thought would make a perfect dessert. I Googled strawberry jam desserts, and Jam Cake came up, after looking over a few recipes, I got the feel of what direction I wanted to take our dessert in and decided a cake for Easter would be the perfect thing.

Like most holidays when I am under the gun, I had missing ingredients, rolling my eyes here at myself. One would think I would be better prepared, but nah, apparently I like to live life on the edge when it comes to holiday cooking.

I could not find my gluten free all purpose flour, then I found a nearly empty bag, I squeezed out a cup from the bag. I rummaged around and found another cup of tapioca flour. I still needed another quarter cup, so I decided to make my own flour from my old fashioned rolled oats and our Vitamix.

Cake Strawberry Jam

What you will need:

1. 1 cup tapioca flour (you can use just one flour, but this is what I had to do in a jam {ha!} to create our jam cake)
2. 1 cup gluten free all purpose flour
3. 1/4 cup oat flour
4. 2 t baking-powder
5. 1/2 t baking soda
6. 1/2 t salt
7. 1 stick butter at room temperature
8. 1/2 c sugar
9. 1 t vanilla extract
10. 3/4 c vanilla Greek yogurt
11. 2/3 c strawberry jam

What you need to do:

• Preheat oven to 350 degrees
• Measure out flours, baking powder, baking soda, salt into bowl, mix well, place to the side
• Place one stick of butter (room temperature) into mixing bowl, cream together with sugar until smooth
• Add vanilla and Greek yogurt to butter mixture, mix in dry ingredients slowly
• Once everything has been mixed together, it will resemble a biscuit dough
• Place half of the batter into the bottom of a greased 8" pie plate
• Measure out jam and place over the dough (it may not cover the entire dough from end to end, that is okay), add the remainder of the dough over the top of the jam (again, it may not stretch from end to end, perfectly A-OK, reference photo above)
• Bake at 350 degrees for 40 minutes, I checked the cake at 40 minutes, and baked for another 3 minutes for a total of 43 minutes

When I pulled the cake from the oven, the top was a perfect golden brown. I sat it out and let it cool. Do you see the dark parts? That is the yummy strawberry jam peeking out.

I made this for our Easter dinner, and I have to say, it was a BIG HIT! I was so happy hearing the compliments, and two family members requested take home portions which completely made my day! I was grinning from ear to ear.

The cake part somewhat reminded me of angel food cake. It had a fluffy, airy like consistency, but then it had an almost dense feel to it. Contradiction, huh? I just cannot think of another way to describe it. The cake was quite fragrant with the vanilla Greek yogurt being added to the batter. The strawberry jam came from Amish Country, and I was so happy that the remainder of the jar was all used up.

If you are not gluten free, you can make this with regular all purpose flour. Although this is not something I would recommend for a Low GI compliant diet plan, I knew I had to share it will y'all. It was too yummy to keep to myself.

If you decide to give this recipe a try, let us know. Using three different flours to get to the final completed recipe probably wasn't ideal, but now that it turned out so well I may continue to keep making it with three flours. Also, I like to experiment and see how I can stretch the limits with baking and cooking. I have been told baking is a science and cannot be messed with, but I tend to defy the odds and see what I can create despite this statement. 😉

My grandmother has always been one who would never deviate from a recipe, but I explained to her, how would I ever learn how to put ingredients together if I did not try ingredients together and make mistakes along the way? If you want to learn something new, you need to jump in with both feet, and just learn by doing.

Searching for dessert ideas? Check out site for more gluten free options.