This cake was so easy to make. I used a 10 inch springform pan. I had to bake it for 15 more minutes at 325 to set the middle portion of the cake. It turned out wonderful, a bit crusty at the top and moist in the middle.
This cake was ok. The cake part is really really ligh and want to try it as plain songe. The jam seeps through which gives it a nice flavour. Would ahve liked the cheese flavour to gave come out more. I think next time will add more cream cheese
I love this recipe. I used more sour cream because I thought the batter might be a bit dry and it turned out beautiful as well as delicious...I made your chocolate cupcakes and now this..and both were amazing!!! Now if I see your name on a recipe I'll know it's a winner in my home.
Carol, you did it again! You made me look like a pro! I do not own a food processor so a good old hand mixer did the trick for me! It goes together VERy easily and looks very impressive. The cake would be gorgeous for a brunch or picnic (I brought it to a family picnic). Instead of strawberry preserves I used raspberry with a generous squirt of lemon juice in it to tarten it up a little. It marbled beautifully and I couldn;t bare to cover it with powdered sugar as it was stunning just as it was! This got the family saying I should give cooking lessons (giggle & snort)so they were MIGHTY impressed. So was I.