An early spring here in southern Alberta means the garden is going full bore right now and is demanding quite a bit of my attention. Even though I’ve been busy cleaning the beds and weeding, I’m still managing to spend some time in the kitchen, baking. Yesterday I got the notion to use up some of the last scrapings of jam I canned last year, as well as a large portion of a batch of yogurt. The result was this delicious, moist cake:
Yogurt Jam Cake
1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cups plain yogurt (Greek style is OK, too)
3/4 cup jam of your choosing
Preheat oven to 350 F. Butter a 9-by-9-inch glass baking dish.
Cream butter and sugar together. Add vanilla and eggs and mix until smooth. Add flours, baking soda and baking powder, and combine. Fold in yogurt and jam (I used saskatoon, aka serviceberry).
Pour into prepared baking dish and bake for 60 minutes, or until a toothpick inserted in the centre comes out clean. Cool on a rack before cutting into squares and serving with a dollop of whipped cream.
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