A beyond buttery cake filled with a thick layer of sweet berry jam right in the center!
Course Dessert, Snack
Keyword berries, cake, eggless, gluten free, jam
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Author Taleen Benson
2 ¼cups (333g)gluten free flour blend
¾cup (170g)unsalted butterroom temperature
1 ½cups (300g)granulated sugar
1 ½teaspoonsvanilla extract
¾cup (168g)Greek yogurtroom temperature
⅔cup (226g)seedless strawberry jam
Preheat oven to 350°F. Lightly grease an 8" springform pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
2 ¼ cups (333g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until combined. Add the vanilla extract and yogurt and mix. Stir the dry ingredients in on low speed until just combined. The batter will be thick and slightly sticky.
¾ cup (170g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 ½ teaspoons vanilla extract, ¾ cup (168g) Greek yogurt
Transfer ⅔ of the batter into the prepared pan. Spread the berry jam on top of the batter, then spread the remaining batter on top. Don't worry if the batter doesn't cover the jam completely. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.
⅔ cup (226g) seedless strawberry jam
If you are not following a gluten free diet, you should be able to substitute all purpose flour.