Jam Tea Cake. This is a wonderful breakfast cake that is sure to become a firm favorite with your family! Its been a favorite of mine for a great many years, and no small wonder!
Its moist and delicious from a rich sour cream, buttery and almond flavored batter. Topped with swirls of your favorite preserves and flaked almonds, it always goes down a real treat. Breakfast, brunch, coffee break, teatime, whenever!
Not only is it moist and delicious, but it goes together very quickly. This makes it ideal to whip together for last minute breakfast guests, and I can tell you, nobody has ever been able to turn down a piece of this!
It is the ideal showcase for the wonderful sweetness and flavor or homemade preserves. If you are lucky enough to have rhubarb jam in the larder, you are in for a real treat!
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But it really goes beautifully with any flavor of preserves. Some favorites here are raspberry, strawberry, cherry, and mixed berry. Red colored preserves really show up nicely!
But blueberry and apricot, or peach are also nice. And don't forget lemon curd, or even, dare I say it . . . . Nutella. If you are not fond of the flavor of almond extract, you can use vanilla in its place.
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WHAT YOU NEED TO MAKE JAM TEA CAKE
Simple baking cupboard ingredients. There is nothing really out of the ordinary here. That's all a part of its simple charm!
- 1 1/2 cups (210g) unbleached all purpose plain flour
- 1/3 cup (65g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- pinch of salt
- 4 TBS butter, melted
- 2 large free range eggs, beaten
- 1/2 cup (60g) dairy sour cream
- 1 1/2 tsp almond extract
- 1/2 to 2/3 cup (110g to 145g) thick fruit jam or preserves, or all fruit spread
- 1/2 cup (85g) flaked almonds
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I have not made this using low fat sour cream, but I think it would probably work alright. You could also use plain unsweetened yogurt in the place of the sour cream if that is all you have.
I only keep one kind of butter in my kitchen, slightly salted. Oh how I miss the Lurpak butter I could get in the UK. It was the best.
All eggs are free range, large and organic if I can find them.
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If I don't have homemade jam to use I use the best jam my money can buy. I really like the Bonne Maman Jams from France, and no, its not just because of the jar. They taste good and have plenty of fruit in them.
You can also use spreadable fruit.
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HOW TO MAKE JAM TEA CAKE
This is probably one of the easiest cakes to make. It goes together just like a muffin or a quick bread in that you mix together the dry ingredients and the wet ingredients separately and then beat the two together!
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Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking tin and line with some baking parchment leaving an overhang on two sides.
Sift the flour, soda, and baking powder into a bowl. Stir in the sugar and salt.
Whisk the melted butter, sour cream, beaten eggs, and almond extract together. Add to the dry ingredients and beat until smooth and fluffy. Spread into your pan evenly.
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Dot the top with the jam. Insert a butter knife straight into the batter and swirl it in gently a few times to distribute it through the batter.
Sprinkle the flaked almonds over top.
Bake in the center of the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let stand in the pan for 10 minutes before lifting out onto a wire rack to cool. Serve warm or at room temperature.
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The batter is quite a thick batter. It is supposed to be thick. This is what prevents the jam from sinking all the way to the bottom.
You might think you are never going to be able to spread it out in the pan, but the back of a metal spoon helps to do this beautifully! I tend to dollop it into the pan in 9 big dollops and then spread it out from there!
Don't over swirl the jam. You want nice pockets of sweet preserves as well as a bit of swirl throughout the cake!
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If you are fond of using jam in your baking there is no end to the recipes here in my kitchen using that fabulous resource. (We are real jam people!) Here are some of my favorites!
SMALL BATCH JAM CRUMBLE BARS - with the short bread base, jam filling and crumbled shortbread topping these tasty bars go down a real treat with a nice hot cuppa!
EASY JAM HEARTS - Heart shaped buttery cookies with scrumptious jam centres. No rolling out or cookie cutters needed. Dolloped on the baking sheet and shaped with your hands, they are very easy to make.
JAM DOUGHNUT MUFFINS - These are so scrumptious I once made them three times in one week! Moist and delicious with jammy centers and a cinnamon sugar coating.
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This really is a fabulous breakfast cake. I guarantee your family is going to love it. Put the kettle on and make a pot of tea because a nice hot cuppa goes perfectly!
Note, I like to dust it lightly with some icing sugar to serve. It pretties it up very nicely!
Jam Tea Cake
Yield: Makes one 8-inch cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This fabulous breakfast cake goes together very quickly and is a great way to use up whatever jam you have languishing in the refrigerator. I especially love to use raspberry, cherry or strawberry jam. Its also a really nice way to showcase some of your homemade preserves.
Ingredients
- 1 1/2 cups (210g) unbleached all purpose plain flour
- 1/3 cup (65g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- pinch of salt
- 4 TBS butter, melted
- 2 large free range eggs, beaten
- 1/2 cup (60g) dairy sour cream
- 1 1/2 tsp almond extract
- 1/2 to 2/3 cup (110g to 145g) thick fruit jam or preserves, or all fruit spread
- 1/2 cup (85g) flaked almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking tin and line with some baking parchment leaving an overhang on two sides.
- Sift the flour, soda, and baking powder into a bowl. Stir in the sugar and salt.
- Whisk the melted butter, sour cream, beaten eggs, and almond extract together. Add to the dry ingredients and beat until smooth and fluffy. Spread into your pan evenly.
- Dot the top with the jam. Insert a butter knife straight into the batter and swirl it in gently a few times to distribute it through the batter.
- Sprinkle the flaked almonds over top.
- Bake in the center of the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let stand in the pan for 10 minutes before lifting out onto a wire rack to cool. Serve warm or at room temperature.
Thanks so much for visiting. Do come again!
One meal my children used to really enjoy when they were growing up was cabbage and noodles. It was something I had learned how to make when I was in my high school Home Economics class.
It was something we all loved and we didn't care what kind of noodles we used. Spaghetti, egg, whatever. We all gobbled it up. We are all real cabbage lovers, in any way shape or form!
The recipe I am sharing with you today is one I found on a site called Barefeet in the Kitchen. I have a few of Mary's cookbooks and her recipes are excellent.
I adapted it to make a much smaller amount, for only two people and also added European measurements for my British friends and family. Even at only two servings it was quite generous, but maybe I am becoming a much smaller eater.
They do say that happens as you get older.
Its a very easy all-in-one skillet supper, with meat, starch and vegetable. Kielbasa, cabbage, potatoes, onions and garlic.
I picked up a piece of Kielbasa at my local supermarket, but I am thinking you could use any kind of smoked meat. Ham, bacon, whatever. All would work well.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE POTATO SKILLET
Its simple really. Good wholesome ingredients. Its the simple things which give us the most pleasure.
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
I used a couple or russet potatoes I had in my potato/onion cupboard. I only needed 2 medium potatoes. I had a medium sized onion, which was starting to turn, but I peeled off the bad layers and the inside was still perfect and so I used that.
I did buy a chunk of kielbasa at the supermarket, but you could use ham or whatever. Smoked sausage, etc. In the UK there is a smoked sausage you can buy called Mattessons. That is what I would use over there.
The only cabbage I had was one of those hard white bullet cabbages. Its all that seems to be available here where I live.
Oh how I am going to miss savoy cabbages with their bright crinkly leaves. The January King cabbage, sweetheart cabbage, spring cabbage . . .
But then again, there is much in the UK that I miss food wise. It had the best produce and meat, etc. available that I have ever eaten. I was spoiled for choice really.
To be honest I was not overly fond of the Kielbasa I bought today. I found it lacking in flavor. I would not buy it again. I found myself wishing I had made this when I had some ham left from Easter.
Oh well, as they say . . . live and learn!
HOW TO MAKE KIELBASA CABBAGE POTATO SKILLET
This is super easy and super quick to make. Everything pretty much cooks in the one skillet. The potatoes are pre-cooked in the microwave, but I am thinking that if you have leftover cooked potatoes, they would also work very well.
Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
Cook for two to 3 minutes until the potatoes are beginning to brown.
Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
Taste and add seasoning as required. Serve hot and enjoy!
If your family is also fond of cabbage I have quite a few recipes on here that you might all enjoy!
FRIED CABBAGE WITH BACON & ONIONS - Exactly what it says. Shredded cabbage fried up in a skillet along with some bacon and onions. Delicious!
CABBAGE CHEESE & MUSTARD GRATIN - Another dish sized for two. Tender wedges of cabbage slathered in a creamy rich sauce baked with a buttery crumb topping.
CABBAGE WITH PANCETTA & CREAM - Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
CABBAGE ROLLS - Everyone's favorite. Tender little bundles of ground meat, wrapped in cabbage leaves and baked in a delicious tomato sauce. These are always the first to disappear on a buffet table!
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And there you have it, a quick and easy midweek supper built just for two. Not hard to make. Goes together in a jiffy and is quite delicious. Enjoy!!
Kielbasa Cabbage Potato Skillet
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Smokey sausage, crispy tender cabbage, onion and potato combine in this quick and easy supper dish. Sized just for two but easily doubled to feed more.
Ingredients
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
Instructions
- Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
- Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
- Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
- Cook for two to 3 minutes until the potatoes are beginning to brown.
- Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
- Taste and add seasoning as required.
One of my favorite things about the local Chinese Buffet here where I live now (when it was open) were the chicken wings. You could tell they were everyone's favorite because it was a difficult time getting your hands on any.
The proof of the pudding was that the container holding them was always empty, because they were so popular. You would have to wait until they brought out another one and then get up to the buffet fast so that you could get some before they all got taken again!
Beautifully flavored with a lovely crisp skin, they were the worst thing for you, lol. Deep fried and filled with fat. Why is it that the worst things for us are always the most delicious???
Its not fair!
I am slowly coming to terms with my air fryer. I am no longer cremating things in it. I think its called reading the instructions. DUH. I am so impatient when it comes to learning.
I tend to just jump in and start doing. I am learning there is a great folly in that and am making myself pay better attention to things like reading the instructions for my appliances. I am a person who generally learns best by doing rather than reading.
This doesn't always work.
Anyways, the last few things I have done in the air fryer have worked beautifully. Remember the Air Fryer Turnip Fries I did the other day? They came out perfectly.
So much so that I have done them a few more times with a variety of seasonings. Today I used Everything Bagel Seasoning with excellent results.
These Air Fryer Chicken Wings came out perfect as well. Not dried out in the least. Succulent and tender, with a beautiful crispy skin.
Perfectly seasoned and almost identical in flavor to the wings from our local Chinese, with no frying or msg. Just a perfect mix of seasonings. They turned out perfectly delicious!
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN WINGS
I used only one half of the wing, in this case today, all the flat bits. I will tell you why shortly.
- 1 pound chicken wings, split, tips removed
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
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When we buy chicken wings at our local shops, they are organic, grain fed chicken wings and already split, with the tips having been removed and discarded.
When you look at a chicken wing which has been split, there are two very different pieces to each wing. One flat piece and one drum stick shaped piece.
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For today's purposes I used all of the flat bits and froze the drum stick pieces for another day. You can use both, but cook all the flat pieces together, and then all the drum stick shaped pieces together.
The reason for this is because they cook in different times and you want continuity of cooking. The flatter pieces will be done before the rounder pieces. Makes sense. If you are cooking the drumstick pieces they may take slightly longer to cook than the times suggested in the recipe I am sharing today.
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HOW TO COOK AIR FRYER CHICKEN WINGS
Easy peasy when you know what you are doing!
Place the chicken wings into a zip lock baggie large enough to hold them comfortably so you can shake them.
Mix all of the seasonings together. Add them to the zip lock baggie with the chicken and give everything a good shake and rub, making sure that the seasonings are evenly distributed between the chicken pieces.
Spray the basket of your air fryer with some cooking spray. Add the chicken wings in one layer.
Air fry on 360*F/185*C for 10 minutes. Flip the wings over. Cook for a further 10 minutes at 360*F/185*C. Increase the temperature to 390*F/190*C and cook for a further 6 minutes, or until the juices run clear when pierced at the thickest part.
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I did not add any oil or spray the wings with any cooking spray and as you can see they turned out perfectly. Crisp and yet not dry in the least. They were most enjoyable.
If you are a fan of chicken wings, I do have more recipes for them. All equally delicious!
CRISPY HOT WINGS - Crisp and sticky delicious with just the right amount of heat! I like to enjoy these with some blue cheese dressing for dipping.
ZESTY HONEY & LIME CHICKEN WINGS - These deliciously sticky, tangy and spicy wings will be gobbled up quick time. They're fabulous!
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These were delicious. I am so pleased that I decided to give my air fryer another go and try these in it. Success lies all in the timings and the temperatures! I really hope you will try them yourself.
You could also cook these in a regular oven. The temperatures would be about the same, but they will take a bit longer to cook. You may also want to add a bit of oil.
Air Fryer Chicken Wings
Yield: 4
Prep time: 5 MinCook time: 26 MinTotal time: 31 Min
Crisp, perfectly seasoned, delicious and an easy and quick make in the air fryer.
Ingredients
- 1 pound chicken wings (I use all of the same part of the wing for even cooking, and freeze the other half for another time, so you will want 1 pound of one half or the other)
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
Instructions
- Place the chicken wings into a zip lock baggie large enough to hold them comfortably so you can shake them.
- Mix all of the seasonings together. Add them to the zip lock baggie with the chicken and give everything a good shake and rub, making sure that the seasonings are evenly distributed between the chicken pieces.
- Spray the basket of your air fryer with some cooking spray. Add the chicken wings in one layer.
- Air fry on 360*F/185*C for 10 minutes. Flip the wings over. Cook for a further 10 minutes at 360*F/185*C. Increase the temperature to 390*F/190*C and cook for a further 6 minutes, or until the juices run clear.
Thanks so much for visiting. Do come again!
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