Yogurt Cake with Jam

This light, jam-swirled cake from cookbook author Julia Turshen is a simple, one-bowl affair that’s not too sweet, and absolutely delicious. It’s perfect with a mug of tea or to pack for lunch or take along on a picnic.

We used a combination of strawberry and rhubarb jams in this for fresh spring flavours, but either one would be delicious on its own - or choose another of your favourites!

Ingredients:

2 large eggs

1½ cups (360 g) full-fat Greek yogurt

2 teaspoons vanilla extract

4 tablespoons unsalted butter, melted and cooled

½ cup (100 g) sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 ½ cups (200 g) all-purpose flour

½ cup (150 g) jam of choice

Instructions:

Preheat oven to 350 F. 

Spray the bottom and sides of an 8-inch round cake pan** that’s at least 2 inches tall with baking spray and line the bottom with a circle of parchment paper (if your pan is only an inch tall, divide the batter between two pans). Spray the parchment paper and set the pan aside.

In a large bowl, whisk together the eggs, yogurt, vanilla, butter, and sugar. Sprinkle the baking powder, baking soda, and salt over the egg mixture and whisk well to make sure they’re thoroughly incorporated. Gently stir in the flour until just combined.

Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even. Dollop the jam evenly over the cake batter. Use a small spoon or the tip of a paring knife to swirl the jam into the batter a bit. 

Bake the cake until golden brown, firm to the touch, and a toothpick inserted in the centre comes out clean (be mindful that it might pick up some jam), about 45 minutes. Let the cake cool in the pan on a wire rack to room temperature.

Leftovers can be wrapped and stored at room temperature for up to 3 days.

**We used an 8-inch square pan.