This might be a little fiddly, but the result is so worth the effort!
*NOTE: You will need to refrigerate the dough for at least 3 hours
INGREDIENTS:
2 CUPS ALL-PURPOSE FLOUR
3/4 TSP BAKING POWDER
1/2 TSP SALT
5oz TBSP UNSALTED BUTTER (At room temperature)
1/4 CUP PACKED LIGHT BROWN SUGAR
1/4 CUP SUGAR
1 LG. EGG (At room temperature)
1/2 TSP PURE VANILLA EXTRACT
3/4 - 1 CUP THICK CHERRY JAM OR VANILLA PASTRY CREAM (I actually used chocolate pastry cream)
1 EGG (Beaten with a splash of water, for glazing)
1. Whisk together the flour, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment or on a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat for another 2 minutes, scraping down the sides of the bowl. Reduce speed to low, and beat in the vanilla and add the dry ingredients in 2 or 3 additions, mixing only until they are fully incorporated.
3. Place a large sheet of plastic wrap or wax paper on your work surface and put half of the dough in the centre. Cover with another piece of plastic or wax paper, then roll the dough into a circle a little larger than 8 inches in diameter. As you are rolling the dough, lift the paper/plastic often to avoid creases. Repeat with the other half of the dough, then put on the fridge, still covered with plastic/paper on a cutting board or baking sheet for at least 3 hours (or up to 3 days).
4. When assembling, place a rack in the centre of your oven and preheat to 350 degrees F. Grease an 8x2 inch round cake pan.
5. Remove the rounds of dough from the fridge and let them rest for a couple of minutes before peeling away the plastic/paper. Fit one round into the bottom of the pan (if it breaks, press the pieces together). If there is extra doughrunning up the sides of the pan, either fold it over or trim it. Spoon 3/4 cup of the jam or pastry cream onto the dough, starting in the centre and leaving 1 inch of dough bare around the border. Add more filling if you feel able to, without it squishing out the sides when you press down the top layer.
6. Moisten the bare ring of dough at the edge with a little water and top it with the second round of dough, pressing down to seal it.
7. Brush the top with the egg glaze and use the tines of a fork to etch a cross-hatch pattern into the top.
8. Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a cooling rack and let rest for 5 minutes.
9. Carefully run a blunt knife around the edge of the cake. Turn the cake over onto a cooling rack and then quickly invert it onto another rack so that it can cool to room temperature right side up.
Enjoy!
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