WALNUT JAM CAKE

By BobD

Ingredients

• 6-8 SERVINGS
• The cake itself is rich with walnuts, and it comes together in minutes using the food processor. The cake tastes best with preserves that aren't too sweet.
• FOR CAKE
• 1 1/4 cups walnuts (4 1/2 oz), toasted (see Tips) and cooled
• 2/3 cup sugar
• 1 stick unsalted butter, cut into pieces
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• FOR TOPPING
• 1 teaspoon fresh lemon juice (optional)
• 1/2 cup apricot jam or preserves
• 2/3 cup chilled heavy cream
• 1/4 cup sour cream
• 1 teaspoon sugar
• 1/2 teaspoon pure vanilla extract

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Butter and flour an 8-inch round cake pan.

Pulse walnuts and sugar in a food processor until finely chopped.

Add butter and process until combined, then add eggs and vanilla and process until combined.

Add flour, baking powder, and salt and pulse just until incorporated. Spread batter in cake pan.

Bake until cake is just firm to the touch and a wooden pick inserted into center comes out clean, 30 to 35 minutes.

Cool 15 minutes in pan, then turn out onto a rack and cool completely.

Stir lemon juice (if using) into jam. Spoon jam over cake.

Beat heavy cream with sour cream, sugar, and vanilla until it holds soft peaks, then spoon over jam.

COOKS NOTE: Cake (without topping) keeps, well-wrapped, at room temperature 4 days.