Mini Jam Swirled Butter Cakes with Frozen Cream Hearts
I’m beginning to get an idea of how Noah must have felt being stuck in the ark surrounded by water. If it rains anymore my house is going to float down hill! I’ve been stuck inside with smelly animals and messy, restless children. I thought I would never say this but I would actually like to see some snow for a change.
Yesterday was another rainy day. Rainy days at our house call for pajamas, baking (the more butter the better), and maybe a little organizing or something crafty. I had made this recipe before from Sweetapolita‘s beautiful blog and the results were fantastic but I wanted something a little different and I’ve been dying to use these adorable little loaf pans I picked up at a yard sale last summer.
Few desserts (especially cakes) stop me dead in my tracks with their deliciousness as these have. They are moist, buttery and rich. The raspberry jam swirl adds a nice tart sweetness to the cake and when served warm with cream they become dangerous. I may have eaten a whole one of those loaves pictured up there without even thinking about it. Now I hesitated to call these pound cakes (and opted for butter cake instead) because I found these lighter and fluffier than an authentic pound cake which doesn’t contain any leavening agent. This does still have a moist dense crumb though so it is more pound cake then vanilla cake 🙂 I absolutely love how simple the recipe is to make too! These will likely become a favorite rainy (or hopefully snowy) day treat this winter 🙂
Jam Swirled Butter Cakes
Yields 3 small loaves
Recipe adapted from Sweetapolita
3-2 cup loaf pans (they are approximately 3 inch x 6 inch in size) or you can use a 6 cup loaf pan, you’ll just need to increase the baking time to 60-70 minutes.
1 1/2 cups flour (plus more for pans)
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste (optional)
1 cup (2 sticks) unsalted butter, softened (plus more for pans)
1 1/4 cups sugar
6 tablespoons jam, I used raspberry, feel free to substitute to your liking 🙂
1/2 cup whipping cream
1 tablespoon sugar
1. Preheat oven to 325 degrees (F). Place a piece of parchment paper cut to size in the bottom of each loaf pan (I spray a little non stick cooking spray to keep it in place. Butter and flour the papered bottom and sides of the loaf pans and set aside.
2. Whisk together the flour, baking powder and salt in a medium bowl and set aside. In another small bowl whisk the eggs, vanilla extract and bean paste together and set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment (or large mixing bowl with electric beaters) cream the butter on medium speed for about 3 minutes. Add the sugar and beat for an additional 3-5 minutes or until the butter and sugar mixture is fluffy and light. Add the beaten eggs a little at a time on medium-low speed until fully incorporated (make sure to scrape the sides and bottom of the bowl periodically with a rubber spatula to make sure everything is combined). Add the flour in three parts, beating on low speed. Beat an additional 15 seconds or so on medium speed once all the flour in incorporated.
4. Evenly spread a generous (heaping?) 1/3 cup of the batter into each of the loaf pans. Spread 1 tablespoon of the jam on top of the batter. Spread another 1/3 cup batter layer followed by another 1 tablespoon of jam. Finish with a final 1/3 cup batter layer and if there is any extra batter, divide evenly among the pans, smoothing the top.
5. Bake for about 40 minutes or until the edges are a deep golden brown and a toothpick inserted in the middle comes out clean or with a few crumbs (not wet though). Depending on how evenly you divided the batter some of the cakes may be done before the others so test all of them. Remove from the oven and let cool for 20 minutes in the pans. Invert the cakes onto a wire rack and turn them right side up.
6. Frozen whipped cream hearts: Prepare this during step 5 while the cakes are cooking! In a clean bowl beat the whipping cream on medium-high speed until soft peaks form. Add the sugar and beat on high until stiff peaks form. Spread the whipped cream onto a metal baking sheet or pan and place in the freezer for at least 30 minutes or until completely frozen. When ready to serve, remove the the baking sheet from the freezer. Cut the frozen cream into desired shapes with a 1 inch cookie cutter and either plate the cream immediately or place back in the freezer. (The cream will immediately start to soften so if you’re doing this ahead keep them as cold as possible)
7. To serve: Slice the warm cake in thick slices, garnish with frozen cream hearts-they will start to melt over the cake creating quite a scrumptious treat 🙂 This can be served at whatever temperature you choose though! (I just like them warm, oh and I don’t like waiting for things to cool!)