I have to share with all of you this coincidence that arose from my kitchen today. I did the norm–baked a cake, let it cool for a whole two seconds before I gave in to cutting it, and then made 16 even pieces. I pulled a piece out and then carefully placed it on my plate before going to grab my camera. When I came back, the slice shifted a bit because it wasn’t completely cooled and turned into this beauty. A heart! Just itching for a photoshoot!
I find a lot of things cute, but this is SUPER cute! Heart shaped desserts make them taste ten time better. I can attest to it.
Can you tell it’s not cooled yet? The jam’s oozing everywhere!
Life is beginning to take its toll on me. Too much work and not enough baking, in my opinion. This is why this little heart shaped piece of cake made me so happy! It’s a sign that I need to reevaluate my schedule and find the time to do what I love again. 🙂 Someone please tell me why I’m not in culinary school already? ::sigh:: A girl can dream.
This is my second recipe from Framed, and it turned out just as good as the first recipe. Her pictures are truly stunning and she has a lot of recipes that I want to try. The cake was very fluffy and light, perfectly accompanied by the jam. The cake didn’t have too much flavor, so don’t be afraid to use the whole cup of jam as listed in the recipe. Feel free to change up the jam flavors to whatever floats your boat. The crumble topping had the perfect texture and crumbled perfectly. Every dessert should have a crumb topping, don’t you think?
I did adjust this recipe quite a bit because I didn’t have milk on hand, but it still turned out great. I’m posting the original recipe with my changes in italics.
- 2 cups sifted all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 egg, beaten
- 3/4 cup milk (I substituted this for one serving of strawberry yogurt, 2 tablespoons of vegetable oil, 1/3 cup of evaporated milk, and a splash of water)
- 1/2 cup apricot jam (I used raspberry)
- 1/2 cup cherry jam (I used strawberry)
Topping:
- 1/3 cup light brown sugar, firmly packed
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup chopped walnuts or pecans (I used about 1/3 cup finely chopped walnuts)
1. Combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender to make a fine crumbly mixture – or you can use a food processor.
2. Add egg and milk; stir just until dry ingredients are moistened.
3. Spoon batter into a generously buttered 9-inch square pan. Spoon both jams over the batter, then swirl through the batter with a knife.
4. Mix topping ingredients until crumbly and sprinkle evenly over batter.
5. Bake at 400° for 25 to 30 minutes, until done. Cut into squares and serve while still warm
Ask me anything on Formspring
This cake looks like a delicious snack. I just made a chocolate cake with raspberry jam filling last week and I’m loving the freshness a good fruity jam can offer a cake. The heart made for a really cute picture! Also, I know when I’m really busy because I tend to bake MORE to offset the stress. Perhaps you should try that 😉
Aw man, heart-shaped foods ARE the best!
That oozy delicious jam cake is making me hungry. Love the idea of a light jam cake with walnut topping!
the heart-shape piece is cute, but this looks super yummy in the pan too
You and me both on the culinary school front! I swear I say that at least once a day. My average is about 20 times.
This looks fantastic! I love how its ooey gooey and fruity. Delicious.
Your photographs are gorgeous! haha I love cute coincidences!
how positively scrumptious! i love the oozing, sweet jam against the fluffy, soft cake. excellent creation.
Looks scrumptious. All your recipes look delicious.