Cinnamon Jam Loaf

Page 62

Cuisine: North American | Course Type: Cakes

(1 review)

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Basically a sour-cream (or buttermilk if that's your preference) pound cake, with two thin layers of jam (I used a raspberry-Chambord jam made by a friend), topped with a nut streusel (I used walnuts) and a drizzled glaze.

I am not at all a baker other than the occasional batch of chocolate chip cookies, but I wanted something pretty and festive to take to a dinner party, so I decided to tread onto new ground here. A more experience baker would not have made the mistakes I did. I was worried about the density of the cake batter in terms of spreadability so I added about 1/8 cup of additional sour cream. This doesn't seem to have done any harm. But then I over-baked the cake by about 3-5 minutes because I was not quite sure it was done. Should have trusted the recipe on the baking time. Still, the final result looked lovely and the guests at the party seemed quite happy. Especially my husband who is happily having more with his morning coffee as I type.

Would definitely make again, because the variations are infinite and fun to contemplate.

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