|Little Strawberry Jam Cakes|
All this talk about strawberries made our mouths water so we made a simple jam.
- 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 1/4 cup sugar
- Finely grated lime zest and juice from 1 lime
Once we made the jam we decided we needed to make tiny strawberry jam cakes. They are great served with a scoop of ice cream or on their own. You may substitute the strawberry jam with fresh apricot or plum slices or whatever you like.
Little Strawberry Jam Cakes
Nonstick vegetable oil spray
1 cup all-purpose flour (we used white whole wheat)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
Strawberry Jam (see recipe above)
2 tablespoons raw sugar
Preheat oven to 350°. Coat muffin cups in a standard 12-cup muffin with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl.
Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with a generous spoonful of strawberry jam and pat the jam down gently and slightly into the batter. Sprinkle with raw sugar.
Bake until cakes are golden and a tester inserted into the centers comes out clean, 20 minutes or so. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.