Swirled Fig Jam Tea Cake is a delicious way to start any day especially because it is made with whole grains. I use spelt flour, which is an ancient whole wheat grain, originating in the Near East. It is highly water soluble and easier to digest than regular wheat, although it does contain gluten. What makes this flour so special is that it has a sweet nutty flavor, which makes it great in baked goods, especially quick breads or tea cakes. You can find Spelt Flour at specialty food stores or online.
This recipe is easy to put together and is great in the morning for breakfast or for later with a cup of tea or coffee. Also, this tea cake will store wrapped in the refrigerator for a few days, so you can make it ahead and slice it later. Feel free to substitute any type of jam is this recipe, I just happen to love figs!
Ingredients
Cake
1 stick butter, room temperature
1/3 cup olive oil
3/4 cup brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/3 cups Spelt flour
1 teaspoon salt
1 cup buttermilk or yogurt
1/2 cup fig jam or any variety
Topping
1/3 cup all purpose flour
1/3 cup brown sugar
2 teaspoons cinnamon
1/3 cup rolled oats
4 tablespoons butter
(Makes 1 Loaf)
To Prepare:
1. Preheat the oven to 350 degrees. Butter and flour a 9×5 loaf pan.
2. In a stand mixer, cream together the butter, olive oil and sugars until smooth.
3. Next, add the eggs one at a time while continuing to mix. Then, add the vanilla to the mixture and blend until creamy.
4. Next, add the flour and salt to the creamed mixture.
5. Add half the batter to the prepared pan and layer 1/2 cup of jam over the top.
6. Then, layer the rest of the batter gently over the top of the jam.
7. In a small bowl, combine the dry ingredients for the topping.
8. Cut the butter up into small pieces and incorporate them into the topping ingredients by gently squeezing them together with the dry ingredients. The mixture should resemble coarse crumbs. Add a splash of olive oil if too dry.
9. Sprinkle the topping over the top of the cake evenly.
10. Place the cake in the oven to bake for 45-55 minutes or until when a tooth pick inserted, comes clean.
11. Remove the cake from the oven and let cool in the pan for 30 minutes.
12. Loosen the cake around the perimeter with a table knife and invert onto a plate or board for slicing. Enjoy with your favorite hot or cold beverage!
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