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Upside-down jam cake recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Try our easy, moist cake recipe using pantry staples, topped with a sticky, jammy glaze.
Ingredients:
  • 455g jar raspberry jam
  • 200g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla extract
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 5cm-deep, 23cm square cake pan and line it with baking paper to ensure easy removal.
  • Evenly coat the base of the prepared pan with jam. Chill in the freezer for 15 minutes or until needed.
  • Beat together butter, sugar, and vanilla until pale and creamy using electric beaters. Add eggs one at a time, beating well after each addition. Alternate adding flour and milk in two batches, mixing well after each addition until the mixture is fully combined.
  • Place spoonfuls of the batter on top of the jam, then use a spatula to make it even. Bake for an hour, or until a skewer comes out clean when inserted in the middle. Let it cool in the pan for 10 minutes before serving.
  • Gently flip the cake onto a serving plate and slice into pieces for serving.

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