Photo: Basque Cake with Cherry Preserves Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 3/4 cups cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon pure almond extract
- 1/3 cup sour cherry preserves
- 1/4 cup sliced almonds, optional
- Confectioners' sugar, for dusting
Directions
Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.
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By cookulator
on August 14, 2011
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I have made the cake 4 times and it never seems to be done in the middle. The cake is made in a 9.5" springform pan and I cook it for 58 to 60 minutes and every time the cake passes every doneness test; firm to the touch, golden brown on top, clean toothpick, pulling from sides, etc. Then time to remove it from the pan to plate it and one of two things can happen. Either it falls apart completely from being undone in the center even after passing all tests or it will make it on the plate and save the unpleasant undone center for a surprise when sliced. To cook it longer makes for dry and crunchy edges. I would give it negative stars if I could.
By michellefelt
on June 24, 2011
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I have to say this was pretty fantastic. After just spending some time in the Basque region of both France and Spain AND trying a few varieties while there - this recipe is very close. It was not complicated and the sour cherry preserves (I used 'pie filling' and added a little lemon juice - I wanted tart! really make the whole flavor delicious!! The cake part itself lends itself to future creative moments of subbing. Very happy and full ;-
By hmschott_5463786
West Hills, CA
on September 07, 2006
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I didn't have the right size Springform pan, so I used a 9" instead of the called for 10" and extended the baking time by about 3 minutes. It came out wonderfully! Also, I used Sour Cherry Jam, very very yummy! :- My picky toddler LOVED this!
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