Simple vanilla loaf cake layered with a generous amount of apricot jam in the middle for a fun (and yummy!) surprise. It’s like bread with jam…but so much better. BECAUSE IT’S CAKE! And you can use your favorite flavor of fruit preserve or jam in the middle too.
This is the jam I used:
This loaf cake is EASY to make….but here are pictures showing the step by step assembly:
MAKE YOUR CAKE BATTER AND POUR HALF OF THE BATTER INTO YOUR PREPARED LOAF PAN
ADD YOUR LAYER OF JAM OR PRESERVES
COVER THER JAM WITH THE REMAINING CAKE BATTER AND THEN TIME TO BAKE!
See?! Easy peasy! Because of the wonderful sweetness of the jam, this loaf cake did not need any crumb topping or vanilla glaze. And the jam helps to keep this cake so nice and moist!
Apricot Jam Loaf Cake
Print RecipeIngredients
- LOAF BATTER:
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil
- 1-1/4 cups white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Organic Vanilla Extract)
- 1/8 teaspoon (or a pinch of) ground nutmeg
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk (I used unsweetened vanilla almond milk), room temperature
- MIDDLE LAYER:
- 1 (8.8 ounce) jar fruit spread (I used Fiordifrutta Organic Apricot Fruit Spread)
Instructions
Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper or foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the vanilla extract, nutmeg and salt to the batter and mix until combined.
Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the milk to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer.
ASSEMBLE LOAF CAKE: Pour approximately 1/2 of the batter into the prepared pan in an even layer. Add the entire jar of jam onto the batter. Top the jam with the remaining batter, covering the jam completely.
Bake cake in 350-degree oven for 70-80 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Let cake set in the pan for 5-minutes before using the parchment paper or foil to lift the cake out of the pan, and place the cake on a wire rack to cool complete.
Once completely cool, cut into desired sized slices.
XOXO,
Kelly
17 Comments
Katherine | Love In My Oven
June 6, 2019 at 1:47 PMKelly! This looks so good – such a great idea to add the jam all layered in! Yum! Apricot is my second favourite jam flavor, next to raspberry 😉
Kelly
June 10, 2019 at 6:31 AMThanks Katherine! You could totally use raspberry jam instead 🙂 XOXO
Amy (Savory Moments)
June 7, 2019 at 11:49 AMI really enjoy apricot jam and often use it in savory recipes! This loaf cake looks scrumptious!
Kelly
June 10, 2019 at 6:32 AMThanks Amy! I love how versatile jam can be when using it in sweet or savory recipes!
Kelly | Foodtasia
June 9, 2019 at 8:53 AMKelly, this looks so delicious! I don’t think I could stop eating it. That jam!
Kelly
June 10, 2019 at 6:33 AMThank you Kelly!! Definitely a great breakfast hehehe
thegardeningfoodie
June 9, 2019 at 2:07 PMThis looks great Kelly, I love apricot jam, and added in a layer of cake, even better 🙂
Kelly
June 10, 2019 at 6:33 AMThank you darling! Can never go wrong with cake, right?!
Kelsie | the itsy-bitsy kitchen
June 9, 2019 at 3:52 PMThis looks wonderful! I love anything with apricot!
Kelly
June 10, 2019 at 6:34 AMThank you Kelsie!! XOXO
Laura
June 10, 2019 at 1:21 PMI love apricot jam! I put it on everything I can, but for some reason, I’ve never put it IN a cake! What a great idea! And a lovely vanilla cake it is! Thanks for the recipe!
Kelly
June 21, 2019 at 7:41 AMThanks Laura!! The jam makes for a fun surprise in the middle 🙂 XOXO
Amy
June 11, 2019 at 7:48 AMKelly, you always come up with the best ideas! This Apricot jam loaf looks fantastic. A new idea is always great when it comes to using up my apricots!👍
Kelly
June 21, 2019 at 7:41 AMYesssss!!! Amy you need to use your apricots in this cake! 🙂 XOXO
Maria | kitchenathoskins
June 11, 2019 at 9:31 PMI can almost smell this cake Kelly!!! It looks so delicious with a tender crumb and moist jammy middle sure sounds finger looking good!
Kelly
June 21, 2019 at 7:42 AMThanks Maria!! It smells sooooo good 🙂 nothing better than cake baking in the oven!
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