Raspberry Swirl Cake
Raspberry jam has a short shelf life in our house. We have a delightful seven year old girl who uses a spoon rather than a knife when she dishes up jam for her toast and biscuits. To say she likes a thick slather would be an understatement. I came up with an idea to make a dense yogurt cake studded with raspberries, but the kids didn’t like the little pockets of cooked berries. I found their half eaten pieces littered in our yard with little nibbles all around the berries. Then it hit me, why not swirl jam through the cake instead! I was able to reduce the sugar because the jam brought its own sweetness and the kid’s adored the jammy swirls like little surprises in each bite. It was dubbed “the best cake ever” by a friends very opinionated 5 year old :) so I’m feeling pretty confident it will be a hit in your household.
Ingredients:
2 eggs
1 ½ cups greek yogurt
¼ cup butter, melted and slightly cooled
½ cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups flour
½ cup raspberry jam
Directions:
Preheat your oven to 350 degrees F. Butter a 9x13 baking dish and set aside. In a large bowl, whisk the eggs, yogurt, butter, sugar, salt, and vanilla. Sift the baking powder, baking soda, and flour into the bowl and gently fold together. Scrape the batter into the prepared baking pan and smooth the surface. Use a spoon to dollop little plops of jam over top and use a knife to swirl it through the batter. Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out cleanly. Let it cool to room temperature before slicing (I know it’s hard to wait!). Enjoy and store at room temperature for up to 3 days.
