This luscious cake gets its name because it is so quick and easy to prepare, you can literally whip it up while the guests are taking off their coats and admiring the view.
Recipe: The Russian Heritage Cookbook
prep time10 Min
cook time45 Min
1 1/2 stick
plus 1 tbsp. butter, softened
1 1/2 c
all purpose flour
baking soda mixed with 3 drops cider vinegar
fruit preserves (raspberry, strawberry, plum, apricot, etc.)
How To Make
In a large bowl, with an electric mixer beat butter until light and add sugar, beat in eggs one at a time.
In a separate bowl, combine flour and soda and gradually add to butter mixture. Toward the end of the mixing process the dough will become quite thick; use your hands instead of the mixer to blend in the last 1/2 cup of flour.
Pat dough into a 1-1/2-inch thick layer into a 10-inch square buttered and floured pan, reserving about 1/3 cup of dough.
Using a spatula, cover top with a generous layer of jam. Pat remaining dough into small pieces about a half inch wide and 1/4 inch thick and arrange on top of jam. (This is not a lattice pattern; you will not have enough dough for that, and the arrangement need not be symmetrical. The dough will spread during the baking process and form a thin, uneven and crusty layer with jam showing through.)
Bake in a preheated 350-degree oven for about 40-45 minutes, until patches of dough on top of cake are a deep golden brown. Cool before slicing.
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