Basque Cake With Cherry Preserves
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.333333 cups
Granulated Sugar3 large
Egg1 tsp
Pure Vanilla Extract2.75 cups
Cake Flour1 tsp
Salt1 tsp
Baking Powder1 cup
Sour Cherry PreserveDirections:
1
Place an oven rack in the middle of the oven
2
Preheat the oven to 325 degrees F
3
Butter a 10-inch cake pan or spring-form pan
4
In a mixer with a whip attachment, beat the butter until creamy
5
Gradually beat in the sugar until light and fluffy
6
Add the eggs, 1 at a time, beating well after each addition
7
Beat in the vanilla extract
8
Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain
9
Spread half the batter evenly in the bottom of the prepared pan
10
Stir the almond extract into the cherry preserves
11
Spoon the cherry preserves over the batter, spreading it within 2 inches of the border
12
Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves
13
Spread the batter carefully over the jam to the edge of the pan
14
Sprinkle with sliced almonds, if using
15
Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it
16
Let cool in the pan on a wire rack
17
Unmold the cake and dust with confectioners' sugar