Ingredients

3/4 c sugar

1/3 c plus 1 T almond paste

1 c cake flour

1 1/2 t baking powder

1/2 t coarse kosher salt

1 c (2 sticks) unsalted butter, room temperature

1/2 t vanilla extract

3 large eggs, room temperature

1/3 c boysenberry or other berry-flavored jam

Powdered sugar (for dusting)

Preparation

  1. Preheat oven to 350 F. Butter 8-inch round cake pan with 2-inch high sides. Line with parchment, and butter parchment.
  2. Blend sugar and almond paste in processor until finely ground. (Note that almond paste can be made at home. 3 T of almond paste = 1/4 c raw almonds processed with 1 T sugar.)
  3. Sift flour, baking powder and salt into small bowl.
  4. Using electric mixer, beat almond paste mixture, butter and vanilla on medium speed until light and fluffy (about 3 minutes).
  5. Add eggs 1 at a time, beating on medium-high speed until incorporated.
  6. Fold in dry ingredients by hand, and transfer to pan.
  7. Bake cake 40 minutes. Rotate pan, and bake until top is golden and firm to touch (about 8 minutes more).
  8. Cool on rack 10 minutes. Invert, remove parchment, and then re-invert to let cool rest of way on rack.
  9. Cut cake in half horizontally. Spread jam on top of bottom half, and then replace top half.
  10. Immediately before serving, dust with powdered sugar.