Classic Apricot Jam Cake

Name: Classic Apricot Jam Cake
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup milk; 1 cup apricot jam (high-quality)

80 min 12 slices Medium

All Recipes

Moist and flavourful cake layered with rich apricot jam and a hint of spice.

Prep

20 min

Cook

45 min

Total

80 min

Servings

Difficulty

Medium

Apricot jam cake is a delightful treat that combines the richness of a buttery sponge with the sweet and tangy notes of apricot jam. This classic cake is a favourite in many Canadian homes, perfect for enjoying with a cup of tea or coffee. This version of apricot jam cake is infused with warm spices like cinnamon and nutmeg, enhancing the natural sweetness of the apricot jam. The cake remains moist and delicious, creating a perfect balance of flavours that will have everyone asking for seconds. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for ease and success. Follow the steps, and you'll have a scrumptious cake to share with friends and family.

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Using parchment paper on the bottom of the pan can help prevent sticking.

Cream butter and sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Beating properly is key for a light texture.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure each egg is fully incorporated before adding the next.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix wet and dry ingredients

Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.

Pro tip: Mix just until combined to avoid overmixing.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and layer

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice the cake horizontally and spread the apricot jam between the layers.

Pro tip: Use a serrated knife for easier slicing.

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Tips & Tricks

Use high-quality apricot jam for best flavour.
Ensure butter is at room temperature for easy mixing.
Allow cake to cool completely before slicing.

Frequently Asked Questions

How long does apricot jam cake last?

Apricot jam cake can last up to 3 days at room temperature if stored in an airtight container.

Can I use different jam?

Yes, you can substitute apricot jam with other fruit jams like raspberry or strawberry for a different flavour.

What is the best way to store apricot jam cake?

Store it in an airtight container at room temperature, or refrigerate for longer shelf life.

Can apricot jam cake be frozen?

Yes, wrap the cake tightly in plastic wrap and store in the freezer for up to a month.

Do I need to refrigerate apricot jam cake?

It's not necessary if eaten within 3 days, but refrigeration extends its freshness.

Serving Suggestions

Serve your apricot jam cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It pairs beautifully with a hot cup of Earl Grey tea or a robust coffee. This cake can be made a day ahead and stored in an airtight container at room temperature. It also freezes well—simply wrap the cooled cake tightly in plastic wrap and store in the freezer for up to a month.

Nutrition per serving

310

Calories

Protein

14g

Fat

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