Well, there's always Swiss Roll, Victoria Sponge and jam tarts.

I use jam to make homemade "pop tarts" for the grandkids, and to fill the indentations of thumbprint cookies. I use it as the filling for Ann T's Cream Cheese Danish, and I use it between cake layers for extra flavor.

I also make coffee cake, the recipe is from Epicurious:

Fancy-Jam Coffee Cake

for the streusel:

1/2 cup granulated sugar
1/2 cup all purpose flour
3/4 tsp cinnamon
1/8 tsp salt
1/4 cup unsalted butter: softened

for the batter:

1/2 cup unsalted butter: softened
1 cup granulated sugar
4 large egg yolks
8 oz. plain or vanilla Greek yogurt
zest from 1 lemon or lime
1-1/2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups all purpose flour

for the filling:

1 cup chunky fruit preserves: slightly warmed and stirred

Preheat oven to 350 degrees and liberally coat a bundt pan with cooking spray.

Combine all of the streusel ingredients except the butter in a small bowl. Cut in the butter with a pastry blender (or a fork) until the mixture resembles coarse crumbs. Set aside.

Beat the butter until smooth, then add the sugar and beat by hand for 3-4 minutes, until fluffy. Add the yolks and beat again until incorporated. Add the yogurt, zest, and vanilla and mix until well combined. Mix in the baking powder, baking soda, and salt--stirring well to ensure even distribution--then stir in the flour.

Pour half of the streusel mixture into the bundt pan, then top with half of the cake batter. Top with large spoonfuls of jam (trying to stay away from the edges of the pan as much as you can) and sprinkle with the remaining streusel. Top with the remaining batter in spoonfuls--try to spread it evenly, but don't worry if it isn't perfect.

Bake for 40-45 minutes, until golden brown and a cake tester comes out clean. Cook in the pan for 10 minutes, then remove to cool on a cake rack.

This also bakes in two 9 inch cake pans, just add batter, then half the streusel, then jam, then the remaining streusel, then the rest of the batter. It'll bake more quickly, of course, in the smaller and more shallow pans.

I haven't used strawberry, but I've used peach and it's wonderful with Nancy's (wizardnm) apple maple jam. I keep thinking I ought to try it as muffins/cupcakes.

Annie

My family always loved these, and you can use any flavor jam you want.

Here is a link that might be useful: Recipe for

This post was edited by becky_ca on Wed, Jan 29, 14 at 0:19