Jam Cake With Peanut Streusel
- 3 tablespoons unsalted butter, plus more for the pan
- 1/2 cup sugar
- 1 cup unsalted roasted peanuts
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 cup no-sugar-added raspberry jam
- Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan.
- Line with parchment paper, leaving a 2-inch overhang on all sides.
- Lightly butter the paper.
- Prepare the streusel: Pulse the butter, sugar, peanuts, orange zest and vanilla in a food processor just until the nuts are coarsely chopped.
- Make the cake: Sift the flour, baking powder, baking soda and salt through a fine sieve into a large bowl.
- Beat the butter and sugar in a separate bowl with a mixer on medium-high speed until pale, about 5 minutes.
- Add the eggs, scrape down the sides of the bowl and beat on medium speed until fluffy, about 4 minutes.
- Reduce the speed to low.
- Add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture.
- Scrape down the bowl and finish mixing by hand (do not overmix).
- Pour half of the batter into the prepared pan and smooth the top.
- Sprinkle with half of the streusel and dollop with half of the jam.
- Spread the remaining batter on top.
- Sprinkle with the remaining streusel and top with the remaining jam.
- Bake until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour.
- Transfer the pan to a rack and let the cake cool completely, then lift out the cake by the parchment paper and cut into squares.
- Photograph by Kana Okada
unsalted butter, sugar, peanuts, orange zest, vanilla, flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, sour cream, nosugar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/jam-cake-with-peanut-streusel-recipe.html (may not work)