Monday, January 2, 2012

Jam Ripple cake

Happy New Year everyone and here is a little sweet something to welcome the new year. Jam Ripple cake. This is a perfect winter cake as it calls for preserved fruit in the form of jam. The concept is simple. You make a basic white cake batter and then spoon some jam on it and then swirl it around to create a ripple effect. You can make it more decadent by topping it with some streusel topping.

I ended up using Grapefruit marmalade instead of jam and it was perfectly delightful to cut into the cake and taste the tart pink marmalade underneath the cardamom streusel topping.

Adapted from the archives of Food Day pages in the Oregonian (unfortunately i don't have the source just the recipe
 1 1/2 c all purpose flour
1/3 c granulated sugar
2 tsps baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
replacement for 1 egg ( I used 3 tsps of cornstarch. This worked ok, next time I am going to add more liquid along with the corn starch about 9tsps of water )
2/3 c non dairy milk warmed and curdled with 1/2 a tsp of apple cider vinegar

1/4 c oil
1/2 c strawberry jam
Sreusel Topping
1/4 c all purpose flour
1/3 c granulated sugar

3 tbsp cold Earth Balance
Seeds from 10 pods of cardamom - powdered.

Preheat oven to 375 degrees.
Stir together the dry ingredients for the cake in a large bowl.
Make the streusel topping . Mix, the flour, sugar and cardamom together in a small bowl. Cut in the Earth Balance until coarse crumbs form. Set aside.
Beat the milk, the oil and the cornstarch together. Add it to the dry ingredients.

Spread the batter in a 8 inch spring form pan. Dot with the jam. Now take a butter knife and run it through the batter in a figure 8 pattern. This will create a ripple effect. Top  evenly with the Streusel topping.

Bake for 45 to 50 minutes until topping is well browned and a wooden skewer inserted in the center comes out clean. Cool in pan for 10 minutes and then remove the sides.

The cake kept well for 2 days at room temperature.

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