Description
The perfect treat to celebrate the end of a long week!
Ingredients
- 1 cup All-purpose Flour
- 1-¼ cup Whole Wheat Flour
- ¼ teaspoons Kosher Salt
- 2 teaspoons Ground Cinnamon, Divided
- 1 cup Packed Brown Sugar
- ¾ cups Granulated Sugar
- ¾ cups Vegetable Oil
- 1 cup Walnuts Or Pecans
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 pinches Freshly Grated Nutmeg
- 1 whole Large Egg
- 1 cup Plain Or Vanilla Yogurt
- 1 Tablespoon White Vinegar
- 2 Tablespoons Raspberry Jam
Preparation
Preheat oven to 325 degrees F.
1. In a large bowl, combine flours, salt, 1 teaspoon cinnamon, brown sugar, granulated sugar, and oil. Beat with an electric mixer until blended.
2. Transfer 3/4 of a cup of the above mixture to a small bowl. Mix in the nuts and set aside.
3. To the remaining mixture, add baking powder, baking soda, the remaining 1 teaspoon cinnamon, nutmeg, egg, yogurt and vinegar and beat until smooth.
4. Pour mixture into a lightly greased 9×13 pan.
5. Heat raspberry jam in the microwave for 20–30 seconds, depending on the power of your microwave (you want it just thin enough to pour evenly in a stream over the cake batter).
6. Slowly drizzle warm jam over the batter and then, taking a toothpick or skewer, swirl jam into batter.
7. Sprinkle reserved topping over the batter and lightly press down.
8. Bake 35–40 minutes. Cake is done when a toothpick inserted in the center comes out clean.
9. Cool until you can’t take it anymore!
