Sugar-Free Apricot Jam Cake
A childhood favorite, that is near and dear to our childhood memories, we baked this Apricot Cake using the Classic Yellow Cake Mix & sugar-free jam. Prepared with a quickly assembled batter topped with fresh fruit, this recipe resembles a cobbler, however simplified by using sugar-free jam instead.
What you need:
- 1 Classic Yellow Cake Mix
- 2 eggs
- 8 tbsp butter, melted
- 12 oz of sugar-free apricot jam (or your favorite flavor)
Directions
- Before combining wet ingredients, remove 1/2 cup of the dry mix for the crumb top.
- For the crumb top, melt 2 tbsp of butter and combine it with the 1/2 cup of dry mix and set aside.
- Combine the remainder of the mix with 2 eggs, 6 tbsp melted butter and 1/4 cur of milk. Mix well & pour batter into your cake pan.
- Mix the jam and slowly spread it over the top of the cake batter, as little or as much as you like.
- Take the mixture for the crumb top and rub it between your fingers over the cake creating small crumbles.
- Bakes at 325°F for 45 minutes. Remove from the oven and let cool completely.
- Once cooled, place a plate over the cake pan and flip the cake over. Quickly take another cake plate and flip again so that the crumb is back on top.
- Enjoy!