These Mini Jam-Filled Loaf Cakes are a delightful combination of buttery sponge and fruity filling, perfect for breakfast, brunch, or dessert. With their soft texture and a dollop of jam baked into the center, they’re both visually appealing and incredibly tasty. These small treats are easy to bake and share, making them a hit at gatherings or as an afternoon snack with tea or coffee.
Why You’ll Love This Recipe
Portable Size: Perfect for individual servings and ideal for lunchboxes or parties.
Customizable Filling: Use your favorite jam—strawberry, raspberry, blueberry, or apricot.
Moist and Fluffy: The batter creates a soft, buttery cake that pairs beautifully with the jam.
Beginner-Friendly: Straightforward steps make this recipe easy for bakers of all skill levels.
Ingredients
For the Cake Batter:
2 cups (250g) all-purpose flour: Provides structure to the cakes.
2 teaspoons baking powder: Ensures the cakes rise perfectly.
1/2 teaspoon salt: Enhances the overall flavor.
3/4 cup (170g) unsalted butter, softened: Adds richness and moisture.
1 cup (200g) granulated sugar: Sweetens the batter.
2 large eggs: Binds the ingredients and adds fluffiness.
1 teaspoon vanilla extract: Adds a warm, sweet aroma.
3/4 cup (180ml) whole milk: Keeps the batter moist and soft.
For the Filling:
1/2 cup (120g) jam or preserves of choice: For the center of each cake.
Equipment
12-cup mini loaf pan (or muffin tin as an alternative)
Mixing bowls
Hand or stand mixer
Spatula
Whisk
Measuring cups and spoons
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Lightly grease the mini loaf pan or line it with parchment paper to ensure easy removal of the cakes.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk.
Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix to keep the batter light and airy.
Step 5: Assemble the Cakes
Fill each cavity of the mini loaf pan about halfway with batter.
Add a teaspoon of jam into the center of each batter-filled cavity.
Top with more batter until the jam is just covered, ensuring not to overfill the pan.
Step 6: Bake
Place the pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the non-jam portion comes out clean.
Remove the pan from the oven and let the cakes cool for 5-10 minutes.
Step 7: Cool and Serve
Carefully transfer the cakes to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the burst of fruity jam with each bite!
Tips for Recipe Success
Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature to help the batter mix smoothly.
Jam Consistency: Use a thick jam to prevent it from sinking to the bottom during baking. If your jam is too runny, chill it in the refrigerator beforehand.
Avoid Overfilling: Leave enough space in the pan for the batter to rise without overflowing.
Test for Doneness: Insert a toothpick into the side (away from the jam) to check if the cakes are done.
Storage: Store the cakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Variations
Different Flavors: Substitute jam with Nutella, peanut butter, or fruit curd for a twist.
Citrus Zest: Add lemon or orange zest to the batter for a refreshing flavor.
Toppings: Sprinkle coarse sugar or slivered almonds on top of the batter before baking for added texture.
Glaze: Drizzle with a simple powdered sugar glaze for extra sweetness and shine.
Serving Suggestions
Serve these mini cakes as part of a breakfast spread with coffee or tea.
Pair them with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Pack them in lunchboxes for a delightful midday treat.
Frequently Asked Questions
Q: Can I make this recipe in a regular loaf pan?
A: Yes! Increase the baking time to 45-50 minutes for a full-sized loaf.
Q: Can I use frozen fruit instead of jam?
A: Frozen fruit can work, but it may release extra liquid. Toss the fruit with a bit of flour before adding it to the batter to reduce sogginess.
Q: Can I make this recipe dairy-free?
A: Substitute the milk with almond milk or coconut milk and use a plant-based butter alternative.
Final Thoughts
These Mini Jam-Filled Loaf Cakes are a perfect blend of simplicity and indulgence. With a moist and fluffy texture surrounding a sweet jam center, they’re guaranteed to be a hit with friends and family. Whether you’re a seasoned baker or just starting out, this recipe offers a fun and satisfying way to create a delicious homemade treat. Try them today—you won’t regret it!