Vanilla Cake with Apricot Jam and Chocolate Frosting

 

Whenever I want to bake a quick tasty cake, a heavy cream based one would be one of my first choices, as it requires only a few basic ingredients, and it can be mixed in a short time, in one bowl. Another important reason for choosing this type of cake is that it has a wonderful rich texture and flavor, that can be easily altered with just a few spices or ingredients.
This time, I aimed at a simply flavored cake, and chose only vanilla as its dominant flavor. While the cake can definitely be served as is, the minimal flavoring allowed me to add a layer of apricot jam in the middle of the cake, and to top it with chocolate frosting. These tasty additions elevated the cake to another level, and gave it a more complex flavor and festive look. The lightly acidic and aromatic apricot jam paired beautifully with the vanilla in the cake, and with the dark chocolate in the frosting. The cake is perfect as an afternoon treat, with a hot beverage on the side. Try it and enjoy.

Notes:
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.

Makes: 1 loaf pan (about 12 portions)
Prep time: 15 minutes
Baking time: 45 minutes

Ingredients:
2 L eggs
2 tsp pure vanilla essence
1¼ cups sugar
1¼ cups heavy cream, at room temperature
2 cups flour
2 tsp baking powder
¼ tsp salt
For the jam layer:
½ cup apricot jam
For the frosting:
½ cup mini dark chocolate chips
1 Tbs oil
½ cup sour cream, at room temperature
1 Tbs pearl sugar (see notes)

1. Preheat the oven to 355F (180C). Brush a 10” (25cm) loaf pan with a thin layer of soft butter, dust with flour, turn upside down and tap over the pan, to get rid of excess flour. Keep in the fridge until using.
2. In a large bowl, mix the eggs, sugar, vanilla and heavy cream, and whisk to combine.
3. Add the flour, baking powder and salt, and whisk to incorporate. Pour the batter into the prepared pan, and place in the oven.
4. Bake for about 45 minutes, until the top is golden brown, and a toothpick inserted into the canter of the cake comes out clean.
5. Transfer to a rack. Allow to cool for 10 minutes in the pan before releasing from the pan.
6. Let cool to room temperature. With a serrated knife, cut the cake in half, horizontally. Spread the jam over the bottom part, and cover with the top part.
7. The frosting: place the chocolate chips in a small bowl, add the oil and mix. Melt over a double boiler, or in the microwave. Mix until smooth, add the sour cream and mix well to a smooth frosting. Spread over the top and sides of the cake. Let set for a couple of minutes before scattering the pearl sugar on top.

Swirl Sour Cream Cake with Dried Fruit and Walnuts

 

The following swirl cake is a wintry version of a summery fresh fruit cake I have posted a few years ago.

Spiced Zucchini Cake with Golden Raisins and Walnuts

 

When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that.

Banana, Marzipan and Dried Cherry Cake, with Chocolate Glaze

 

Cherries and almonds pair wonderfully well together, so, when I was planning on baking a banana cake, flavored with my homemade marzipan, it was an easy decision to add dried cherries to it. Belgium cherry beer, that I also had at hand, was the perfect way to enhance the cherry flavor, and give the cake a lighter texture.

Fresh Cranberry, Orange and Almond Cake

 

As I still had some orange marmalade, from last weeks’ chicken dish, I thought it could be a good idea to use it in a cake. With Thanksgiving around the corner, and with lots of fresh cranberries at the store, it was a no-brainer to mix these two ingredients into one tasty cake.

Chocolate Date Banana and Walnut Cake

After all the fruity cakes and desserts that I’ve made this summer, it felt it was time for a chocolate-based cake, using dark cocoa powder, along with chocolate chips.

Dairy Free Banana and Blueberries Cake

When I was asked to create a dairy free, low sugar and low fat summer cake, it was quite a challenge. I’ve decided to rely on the natural sweetness of fruit, and the first ingredient that came to my mind was ripe bananas, as their creamy texture mimics well that of butter in baked goods, and their sweetness would allow me to use less sugar in the cake.

Pluot Galette with Pistachios and Cashews

Plums are among my most favorite fruits, and, as the season is now is at its’ peak, there are quite a few types of them to choose from. One type I especially like, is pluot, an extra juicy plump and sweet type, which is actually a cross between plum and apricot.

Upside-Down Spiced Pineapple Cake

Upside-down cakes are among my favorite cakes: their buttery, caramelized fruity top, and the tasty cake beneath it, is always pleasing.

Over the years, I’ve posted here a few versions for this tasty cake, using different types of fruit. However, I recently realized that I’ve never posted a recipe for the most popular version of the cake – the one with pineapple on top. Looking at the ripe pineapple I have just bought, it was evidently the time to rectify this.

“Invisible” Apple Cake

As a fan of apple cakes, when I saw a few recipes for one with an intriguing name – “Invisible cake” – it immediately got my attention.

As I started digging into it, I’ve learned that the cake originated in France, and is also quite popular in Japan.

Orange, Rum and Raisins Ricotta Cheese Cake

Ricotta cheese has a fresh, tangy flavor, and a slight grainy texture. It can be used in both savory and sweet dishes. Mixed with sugar, it makes a tasty filling for sweet pastries, and it is often used to bake cheesecakes, as in the following recipe.