Buttery Jam Cake
One of the things that calls to my soul in the most evil of ways is white cake. I don't know where this obsession came from, but I LOVE white cake! That preservative filled, totally fake, tooth-achingly sweet grocery store cake. AUGH I can't get enough of it! Well, I can. And I have. And I've made a better version. I present to you BUTTERY JAM CAKE!
You will need:
1/3 cup almond flour (the finer the better)
1/4 teaspoon baking powder
1 Tablespoon butter
1 egg
1 healthy Tablespoon sour cream
1 teaspoon vanilla
preferred sweetener to taste (anywhere from 1 teaspoon to 1 Tablespoon)
1/2 & 1/2 as needed
pinch of salt
Melt your butter in a large microwave bowl.
Once melted, mix in sour cream, egg, and vanilla.
Then add your almond flour, salt and baking soda. Whisk to combine until it's smooth. You want to have a fairly loose consistency, maybe just slightly thicker than pancake batter.
Grease your cooking vessels with coconut oil, or butter, or something like Pam spray. Then fill 'er up!
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I like splitting these into two. That way I can have one and I've only had half the recipe and I can usually talk myself into eating the other one for breakfast (because I can. Because I'm a grown-up)
Plop on some reduced sugar or sugar free jam in whatever flavor is your favorite (I tried slicing up a strawberry and sticking it in. Pretty yum if I do say so myself!). I really only use about 3/4 of a teaspoon. A little jam goes a LONG way in this recipe.
Put into the microwave and AT 60% POWER cook for 5 minutes. When done they'll look like this. All tasty and stuff.
Flip them out onto a little plate (makes them feel big when they take up the whole plate) and let them cool slightly. I like to top these with some type of "frosting". I've found a thinned down, slightly sweetened greek yogurt is an AMAZING frosting for these! Just plop it on top of your cake and dig in. Don't share. Just eat the whole cake. It's ok....I won't tell ;)
Happy eating!!
You will need:
1/3 cup almond flour (the finer the better)
1/4 teaspoon baking powder
1 Tablespoon butter
1 egg
1 healthy Tablespoon sour cream
1 teaspoon vanilla
preferred sweetener to taste (anywhere from 1 teaspoon to 1 Tablespoon)
1/2 & 1/2 as needed
pinch of salt
Melt your butter in a large microwave bowl.
Once melted, mix in sour cream, egg, and vanilla.
Then add your almond flour, salt and baking soda. Whisk to combine until it's smooth. You want to have a fairly loose consistency, maybe just slightly thicker than pancake batter.
.JPG)
I like splitting these into two. That way I can have one and I've only had half the recipe and I can usually talk myself into eating the other one for breakfast (because I can. Because I'm a grown-up)
Plop on some reduced sugar or sugar free jam in whatever flavor is your favorite (I tried slicing up a strawberry and sticking it in. Pretty yum if I do say so myself!). I really only use about 3/4 of a teaspoon. A little jam goes a LONG way in this recipe.
Put into the microwave and AT 60% POWER cook for 5 minutes. When done they'll look like this. All tasty and stuff.
Flip them out onto a little plate (makes them feel big when they take up the whole plate) and let them cool slightly. I like to top these with some type of "frosting". I've found a thinned down, slightly sweetened greek yogurt is an AMAZING frosting for these! Just plop it on top of your cake and dig in. Don't share. Just eat the whole cake. It's ok....I won't tell ;)
Happy eating!!
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