I don’t know about the rest of you, but I’m still trying to get myself together after all the food and lazing about of the Thanksgiving holiday. Happily, while I recover from the amount of pumpkin pie I’ve ingested in the last five days, I have a guest post from Melissa who blogs at The Wynk to keep you all entertained. As you plan your holiday meals and parties, her very clever Upside-Down Jam Cake is definitely one to file away.
Here’s my confession: I love pineapple upside-down cake so much I could eat the entire thing in one sitting. I had some jam lying around and decided to see if I could do something similar with it. It turned out so delicious, that it’s now my new favorite way to both use up leftover jam and bake cakes.
It’s also brilliantly easy, because you go through all the same steps you normally do to make cake, with one addition: after you grease the cake pan, add a layer of jam to it!
You want to get a nice layer of jam in the bottom, but it doesn’t even have to be the same kind of jam. The cake I made last night had a bit of tangerine marmalade and a bit of strawberry-muscat.
Then, you just make your cake up as usual. You can use your own favorite cake recipe, or even a box mix.
Pour the cake in the pan, on top of the jam.
Pop it in the oven and bake to your recipe’s instructions.
Let it cool a few minutes, and then turn it upside down onto a platter.
Experiment with different combinations of jam and cake. The more fruit there is in the jam, the better it will come out.
Another thing I’ve learned–coworkers really don’t mind if you bring in your experiments. That is, if there’s any left. 😉