Apricot Jam Cake

Ingredients

• Powdered sugar (1/2 cup, for dusting)
• Milk (1/2 cup)
• Apricot jam (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (2)
• Granulated sugar (1 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/4 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (2 cups)

Instructions

1. Preheat the oven to 350°F (175°C). Use a little butter to grease a 9-inch round cake pan, then dust with flour, shaking out any excess.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to cream the butter and granulated sugar until the mixture is light and fluffy.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the sifted flour mixture to the butter mixture, alternating with the milk. Mix until just combined, taking care not to overmix.
6. Pour half of the batter into the prepared cake pan. Spread the apricot jam evenly over the batter.
7. Carefully spread the remaining batter over the jam, ensuring the jam is fully covered.
8. Bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes. Carefully turn it out onto a wire rack to cool completely.
10. Just before serving, dust the top of the cake with powdered sugar.