Fat Kid Friday: Old Fashioned Apple Stack Cake

Before Thanksgiving, I was thinking a lot about family and especially those who aren't with us anymore. I was thinking about how I wanted to make a dish that really meant something to us. And the food memory that kept coming back to me was hearing my grandpa talk about the apple stack cake his mom used to make. And I decided that in honor of his memory (and in part, hers) I'd try to make it.

I found a recipe from a very reliable source, Lynn Rosetto Kasper's The Splendid Table program from American Public Media (airs Saturdays at noon on NPR, streams online) and made the cake for my parents' Thanksgiving dinner.

And it was a hit. Just seeing the tall cake, with gooey layers thrilled my parents and they gushed about how much Grandpa would've loved it.

Dad immediately gave me suggestions on how to make it more like Mamaw Alma's cake: under-cooking the layers and going heavier on the apple butter.

The pictures were shared on Facebook and a work colleague demanded I bring my apple stacks to our employee holiday party. With some tweaks to the recipe (reflected below in shorter cooking times & more butter), I brought a beautiful cake to the party.

And, it turns out almost every Southern family has strong, vivid memories and joyous feelings tied to the apple stack cakes of their childhood. I had two folks actually tell me they'd just had a long discussion about the cakes their mothers used to make and were shocked to see mine. There was a sweet chatter through the whole party of "Who brought this?" and "It reminds me so much of...."

To me, there are two important elements in a successful recipe.

One is that it makes something delicious; and that is certainly true for this cake. The cake layers are essentially giant sugar cookies that are sweet, yet delicately flavored and the apple butter is powerfully flavored with cinnamon and nutmeg. These two elements sandwiched together makes for a beautifully balanced bite. And the texture is just as perfect - soft and crumbly cake with smooth sweetness. It's not a perfectly designed, stunning cake, it's simple and even more simple-looking, but the flavor is out-of-this-world.

The other element of a successful recipe, which is even more important and is the reason we all crave foods from our past (even mom's awful meatloaf), are the food feelings. Where you feel so strongly about a bite that it can take you back in time, to remember every detail of the dish, the United States place mat or the way your hair would always fall onto your plate. I read a book once, called "The Particular Sadness of Lemon Cake" about a girl who suddenly can taste all of the emotions inside of food. It almost drives her mad - being able to taste the tears of her mom as she baked following a fight with her husband, or the frustration of her dad trying to figure out how to cook on his own. But I related to it so well, not from the madness, but the joy of tasting a memory or the feelings of a cook. And this cake does that to people. My co-workers expressed being able to taste me reaching out to my Grandpa and how much I must have loved him and wanted to please him; and they too, were able to go back to someone they loved.

With these two elements met, I have to rule this recipe as a success and encourage you to make it sometime for the people you love.

However, there's an addendum to this post; find the recipe that takes you back and gives you vivid food memories, or that will make new memories for your loved ones.

Old Fashioned Apple Stack Cake

Adapted from The Splendid Table

Ingredients:

1 c. granulated sugar

3/4 c. firmly packed light brown sugar

2 sticks unsalted butter, at room temperature

5 1/2 c all-purpose flour

2 t. baking powder

1 1 /2 t baking soda

1 t salt

1 t ground cinnamon

2/3 c buttermilk

2 large eggs

1 t vanilla extract

2 1/2 c+ apple butter (I used Smuckers in a pinch, but apple butter is very easy and inexpensive to make at home, in a crock pot)

Powdered sugar for garnish 

Method:

Preheat oven to 400. Grease/flour the cake pans (see note below). 

Cream the butter, sugars and butter together at medium speed until quite fluffy (3-5 minutes), scraping the bowl occasionally. In a medium bowl sift together the flour, baking powder, baking soda, salt and cinnamon; set aside. In a small bowl whisk together the buttermilk, eggs and vanilla. 

Add a third of the flour mixture to the creamed butter; mix just until combined at medium-low speed. Add half of the buttermilk mixture and mix just to combine. Repeat, adding another third of the flour mixture, then the remaining buttermilk, and the remaining flour mixture. 

Turn the dough out onto a lightly floured surface and knead four times. Roll into a cylinder about 18 inches long. Cut the cylinder into 6 equal parts; press each part into a disk, wrap in plastic and refrigerate for at least 30 minutes. You could make the dough disks up to a day in advance. 

On a lightly floured surface, roll out one disk to a 10 inch circle. Using a cake pan as a guide, trim the dough into a 9 inch circle, then lay into a greased pan to bake. Repeat with other disc; three at a time, if possible. 

Bake for 3 minutes, then rotate the pans in the oven, and bake 2-3 more minutes until lightly browned and beginning to pull away from the pan. Remove from the oven and cool the pans on wire racks for 10 minutes. Remove the layers and set aside. Continue with the remaining discs. You will probably have enough dough left to knead together a seventh layer. 

Choose your prettiest, smoothest layer for the top and set aside.

Place one layer on your cake plate then top with a little bit more than 1/2 a cup of apple butter; close to 3/4 a cup. Top with another cake layer, more apple butter; repeat. Leave the top layer "undressed" with apple butter.

Wrap with plastic wrap and refrigerate at least overnight. Around 36 hours makes for the best softness of the cake; where the apple butter soaks in and makes the texture perfect.

When ready to serve, dust the top of the cake with powdered sugar. Slice into thin slices. 

Fall Fat Kid Friday: Pumpkin Chocolate Chip Bread

Another post for my sweet-toothed "fat kids." This one's for the fall-flavor lovers in all of us and uses the veggie of the season to make a sweet, dense and soft pumpkin chocolate chip bread. You can be the star of your bake sale or your husband's breakfast (trust me) with this truly from scratch treat.

Pro Tip: Pour some batter into a ramekin for a taste test serving before slicing the loaves! 

 

Yes, Libby's has provided God knows how much canned pumpkin for the world. I know I ate my fair share as a kid; and loved it. But preparing your own pumpkin puree is so easy and inexpensive that you can certainly do it yourself. And as a bonus, homemade pumpkin puree is better tasting and better for you than canned, you're eliminating any unknown ingredients or fillers (Clean eating fat kid?).

Processing your own pumpkin really only involves four steps:

1. Remove pumpkin top, slice into quarters and remove seeds/pulp. 
2. Bake on a metal sheet pan, flesh side down, at 350 for 45-60 minutes, until tender. 
3. Scoop out cooled flesh into a food processor, puree until smooth. 
4. Place puree in coffee filter or cheesecloth-lined strainer for 8 hours to drain any extra liquid. 

For more detailed instructions with photos, visit Taste of Home's tutorial here.

You can then store it in airtight containers and can freeze for up to a year. We package 2 c. puree (equivalent to 15 oz. commercial can) in  zip-top freezer bags and lay flat to freeze. They're easily thawed in the fridge over night or in cold water (make sure the bags are sealed and haven't cracked) and you can use them for any recipe calling for canned pumpkin - including pasta sauce, ravioli filling, muffins or this splendid bread!

With store-bought or homemade pumpkin puree this recipe is a breeze and makes for a product that looks much more polished and difficult than it really is. From start to finish, your mixer will do most of the work with the exception of some light whisking and folding in the chocolate chips. Which makes for a wonderful opportunity to bring in your mini-chefs. Loaves of bread are wonderful gifts - for any occasion, and they're freezeable - and imagine the pride your child would have giving their teacher or grandparent a loaf of bread they made!

It bakes up into beautiful burnt orange dotted with gooey chocolate pieces and a shiny sugar crust. The batter isn't doughy and is thin, like a cake batter, but makes for hearty slices of bread that are still soft on the tongue.

And the flavor just screams autumn! Pumpkin, despite being the obsession of the middle class - I mean, pumpkin spice lattes even have their own trending hashtag #PSL - is a very subtle flavor. It has a squash-y undertone that is mild and savory but slightly sweet and can be manipulated in so many ways.

But as we all know from pumpkin pie, when paired with the right spices, pumpkin can sing. Warm, spices like cinnamon, cloves and nutmeg which are also "in season" in winter like hard squashes brighten pumpkin's flavors to a whole new level of comfort and deliciousness. So dotting that warm, spicy bread with semisweet (or even dark chocolate) makes for a great contrast and only adds to the texture. I sprinkle on extra raw sugar before baking (a trick I learned from Martha Stewart) to add a crunch to the top, but in this case it also lends a burst of sweetness.

This bread would be a great feature for dessert and coffee, a staple at day-after-Thanksgiving brunch or as a hearty after school snack. You could even get creative with any leftover slices (if you ever have them) - this would be a great base for a bread pudding with vanilla glaze or dipped in eggs and cereal crumbs for freezer-friendly French toast.

I think I'll go cut myself a slice now!


Chocolate Chip Pumpkin Bread
Adapted from Our Best Bites 

Ingredients: 

3 c all-purpose flour
2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground allspice
1 t baking soda
1 1/2 t baking powder
1 t salt
1/2 c brown sugar
1 1/2 c white sugar
6 oz. container plain or vanilla yogurt
3 eggs, slightly beaten
15 oz. canned pumpkin puree or 1 3/4 c homemade puree
1/2 c vegetable oil
1 t vanilla extract (use 1 1/2 if using plain yogurt)
1 c chocolate chips (plus more for tops of loaves)
raw sugar (for tops of loaves)

Method: 

Preheat oven to 350. Spray two loaf pans with non-stick spray.

Combine flour (reserving 1 T), baking soda and powder, salt and spices in small bowl.

Toss chocolate chips in small bowl with 1 T flour; this will prevent them from sinking in the pans.

In a mixing bowl combine sugars and whisk to remove lumps. Add yogurt, eggs, pumpkin, oil and vanilla. Mix until smooth.

Slowly add dry ingredients to wet and mix until just wet - do not overmix. Gently stir in chocolate chips and extra flour.

Divide batter between loaf pans and sprinkle with extra chips and raw sugar.  Bake for 45 minutes or until a toothpick comes out clean.

Allow to cool for 10 minutes on wire racks then run a knife around the edges and flip loaves onto rack.

To freeze: cool completely then store in freezer-safe bags or vacuum seal. Will last for several months in the freezer. Pull to room temperature or microwave lightly to thaw.

Fat Kid Friday: Fresh Apple Cake

First, let me apologize for the fact that thus far, all my Fat Kid posts are about baked goods. I'm a baker - I am confident in my ability to make entrees, or whole meals, even - but I adore baking and creating desserts. So, for those of you lacking a sweet tooth, I'm sorry (but for those of you, like J, who can't get enough sugar, you're welcome).

Now, even if you aren't sweet savvy, this is a dessert worth a second look. I've been making this cake (and one other version of it) since I was a tween. My mom wrote the recipe for a church cookbook when I was a little kid and, for some reason, I gave it a try once. And according to my dad, this is my signature dish.

There's a local orchard whose opening we all count down to in the summer. They have great apples, the most phenomenal cider and cider slushies, apple donuts and fritters, and their infamous apple cakes. These apple cakes are beautiful and pretty good; and they better be, because they sell for upwards of $15. However, I've been making and selling these to family friends for years and they all say they're better than The Orchard's.

Fresh Apple Cake - prior to glazing

This cake is richly sweet from the apples, coconut, sugar and sauce. But unlike a more traditional layer cake, with creamy icing that coats the inside of your mouth, this is a sweetness more like a hyped-up fruit-and-nut bread. And technically, if you left off the glaze, it would be very bread-like, but who wants that? Since the glaze is made with brown sugar, it's not cloyingly sweet, but the molasses makes this more of a rich, caramel flavor instead of overpowering sweetness.

With coconut, three whole apples and a cup of pecans, the cake is full of chunks with different textures and flavors; which I love. You can use any number of apples, and if you're blessed enough to live in Western North Carolina in the fall, you have a long list of options. I think honeycrisp apples are pure perfection - best for juice, applesauce, baking, caramel or eating plain - and they are the most shelf-stable (kept in a cool place either a fridge or a cellar, a honeycrisp apple will keep for months). But you can use any firm type, without mealy flesh. If honeycrisp aren't available, I use granny smith apples. They are economical, readily available and flavorful.

Glazed & glossy

As we ease through the hot summer season toward fall, this cake is perfect for any gathering or meal (who needs a special occasion for cake?). It's delicious, inexpensive and easy-to-make - three of the best, and most important qualities for any dish!

Fresh Apple Cake 

Ingredients:
1 1/2 c. vegetable oil
2 c. white sugar
3 eggs
1 1/2 t. vanilla
3 c. self rising flour
1 t. cinnamon
1 c. shredded coconut (optional)
1 c. chopped pecans
3 c. raw apples peeled, chopped
1 stick butter
1 c. evaporated milk
1 c. brown sugar
1 t. vanilla

Method:

Preheat oven to 350.

Mix oil, sugar, eggs and vanilla in large bowl or stand mixer. Add sifted flour and cinnamon slowly; mix until well combined and scraping the bowl occasionally. Add pecans, apples and coconut, if desired. Spread into a greased and floured deep, large rectangular baking pan (at least a DEEP 9x13"). Bake until a toothpick entered into the center comes out clean, at least 30 minutes. If top browns but middle is still not done, cover with tin foil to not overly brown the top.

Melt better, and add milk, brown sugar and vanilla to a small pot and bring to a quick boil. Pour over cake while still hot. Allow to cool to warm, not hot before serving. Letting it cool allows the glaze to soak into the cake some. It's great served warm, room temperature or cold from the fridge.

Fat Kid Friday: No-Bake Cheesecake

It's the Fourth of July and about 900 degrees outside, so I had an urge to make something festive (without gallons of food coloring) and wonderfully refreshing.

I scoured Pinterest for 4th desserts and I was pretty disappointed. Everything was either overly cheesy - like red,white and blue Jell-o parfaits, or overwhelmingly unimpressive - there's nothing "symbolic" or patriotic about kabobs of blueberries, strawberries and marshmallows.

Whenever Pinterest is uninspired and lets me down, I turn to our massive collection of recipes ripped out of magazines. And it worked! I found an old Taste of Home recipe for an easy, no-bake cheesecake - for which I had almost all of the ingredients and would only take up 45 minutes of my precious paid-time-off.

This recipe was a great dessert for a hot summer night. It was creamy and cool, the berries were sweet counterpart to the tart cream cheese and the crust was impeccable. Most graham crusts are just a little bit of white sugar and butter mixed with the graham crackers but two additions in this recipe made a world of difference. Using brown sugar instead of plain granulated sugar added a deeper, molasses sweetness and the ground cinnamon made for a great spicy flavor - like the most delicious warm cookie.

As is, this is cheesecake at it's purest; with so much room to mix and match flavors.You could add a dash (1 t.) of almost any flavor extract or citrus zest, in addition to the lemon juice, to brighten the filling. I think fresh vanilla bean seeds or almond extract would be delicious. And the berries can go in any direction; I used a carton of strawberries and our flavorful vanilla sugar. But you could take it in the 4th of July direction with blue and red berries atop the creamy white cake.

But there is one caveat I'd like to address - because I always forget it. Cheesecake's flavor is pretty universal. There is nothing that is quite as signature as the taste of cream cheese. On an episode of Cake Boss, when the Valastro family goes to Italy, they visit a bakery and bake a cheesecake together. The Italian bakers are talking about each of the ingredients in Italian and then ask for the "philadelphia" - because there is no word for cream cheese, other than that timeless white logo on the silvery-blue boxes of Kraft's Philadelphia cream cheese.

However, baked and no-bake cheesecake are completely different animals. Traditional, baked cheesecake is dense, yet fluffy, and it has a heartiness to it. It's so beautiful with the lightly browned top and thick slices. No-bake cheesecake is creamy, smooth and silky; you barely need to chew it, it just glides around your mouth. Both of these are delicious in their own way, but you have to remember which is which! I forgot until my knife glided through the tender filling and made loosely shaped slices.This no-bake cake is deliciously smooth and soft and almost melts in your mouth.

If you're looking for a quick-and-easy treat that tastes more decadent and time-consuming, and is cool and refreshing, this is the perfect dish.

No-Bake Cheesecake

Ingredients:

1 1/2 c graham cracker crumbs
1/2 c packed brown sugar
1/2 t. ground cinnamon
1/3 c butter, melted
2, 8-oz. packages cream cheese, softened
1/3 c. sugar
2 t. lemon juice
2 c. heavy whipping cream
Prepared berries (optional)

Method:

In a small bowl, mix crumbs,cinnamon and brown sugar. Pour in butter and stir until all ingredients are wet. Press crumb mixture into an ungreased 9" springform pan covering the bottom and 1" up the sides. Refrigerate for 30 minutes.

Using a mixer, beat cream cheese, sugar and lemon juice until smooth; scraping the sides often. Gradually add cream; beat until stiff peaks form. Pour into prepared crust and smooth top with an offset spatula. Refrigerate, covered for at least 4 hours.

If you are using berries, toss them with 2 T. sugar and allow them to set for at least 15 minutes to make a sweet juice. The longer they rest, the softer and juicier they get.

Fat Kid Friday: Classic Yellow Cake

For our second installment of Fat Kid Friday, I'm bringing you the delicious, ridiculously tall and rich yellow cake I made for J's birthday.

J's family loves birthdays - they get together for EVERY family member's birthday and there's store bought cake and ice cream and chips every time. I have always been a cake person, but this new, almost monthly serving of birthday cake has increased my love of cakes. This year, I started asking J what kind of cake he wanted early on and while leafing through my "Martha's American Food" cookbook he pointed to a beautiful yellow four-layer cake with chocolate buttercream.

This cake was an undertaking - not because the recipe was hard but it was such an exquisite cake to live up to. And it was a whole hell of a lot butter. But - despite it being a messy, butter-filled endeavor - this cake tastes like childhood. It tastes like the cakes mom and grandma used to make. My grandma makes the best yellow cake with a thick fudge icing. I remember peeling off the fudge and either shoveling it down as fast as I could or saving it for the very last bite (this patience came with age). This cake is a close second to that with a creamy smooth frosting and a sweet, buttery (duh!) cake.

And this recipe makes more than enough icing. I saved some in the fridge and it's an exact replica of Ice Cube candies (if you've never tried one, hit up your local retro candy store, like Mast General Store).

I highly suggest you stocking up on butter and whipping this up for your next special occasion!

Fun Tip: LEGO minifigures make the perfect candle holders!
Just sit them on a little piece of tinfoil so they don't get icing in their legs. 

Yellow Layer Cake with Chocolate Icing

Cake Ingredients:

1 cup (2 sticks) unsalted butter, plus more for pans
1 1/2 c all-purpose flour, plus more for pans
1 1/2 c cake flour (not self rising, I used Swan's Down)
1 T baking powder
1/2 t salt
1 3/4 c sugar
4 large eggs
2 t pure vanilla extract
1 1/4 c milk

Method:

Pre-heat oven to 350. Butter two 8x2" cake pans, line bottoms with parchment. Butter parchment and dust with flour, tap out excess (TIP: if you're making a chocolate cake use cocoa powder to dust your pans).

Sift together flours, baking powder and salt into a medium bowl.

With an electric mixer on medium speed, cream butter and sugar until pale and fluffy. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour, beat until combined after each addition.

Divide the batter between the pans and smooth with a spatula. Bake, rotating pans halfway through until tops are tender and a toothpick comes out clean (this is a delicate cake that's easy to over-cook, watch them closely) - about 30 minutes. Let cool in pans on a wire rack for 20 minutes. Run a knife around the edges and flip onto rack. Let cool completely, top sides up.

Using a serrated knife or bakers garrote trip tops of the cake to make level. Split each cake horizontally to make four layers. Place bottom layer on a serving platter and spread with frosting. Place another cake layer on top, spread with frosting. Repeat twice. Spread a thin - crumb coat - on the entire cake, refrigerate until firm. Spread with a final layer of frosting. Refrigerate cake at least 1 hour until slicing. (Cake can be made up to 3 days ahead. Cover and refrigerate; let sit at room temperature before slicing and serving).

Icing Ingredients:

1 1/2 lbs semisweet chocolate, finely chopped
1/2 c plus 1 T unsweetened cocoa powder
1/2 c plus 1 T boiling water (great use of the Keurig!)
1 lb plus 4 T (4 1/2 sticks) unsalted butter, softened
3/4 c powdered sugar
pinch of salt

Method:

Heat chocolate in a double boiler, stirring occasionally until completely melted - about 15 minutes. Remove from heat and let cool to room temperature, 25-30 minutes. Meanwhile combine cocoa and boiling water, stir until cocoa is dissolved.

With an electric mixer on med-high speed, beat butter, sugar and salt until light and fluffy. Add melted chocolate, beat on low speed until combined - 1 or 2 minutes. Beat in cocoa mixture.

Fat Kid Friday: Pound (of butter) Cake

"I love you like a fat kid loves cake" - 50 Cent, "21 Questions" 

I'm (belatedly) starting a feature of decadent, rich and calorie-filled dishes for Fat Kid Friday. I try to offer a variety of healthy, quick-and-easy meals here but this feature will give you wonderful ways to treat yourselves with uber-delicious and sinfully satisfying dishes - a lot of these will be desserts since we both have big sweet tooths but I've got a few luxurious entrees.

Here's our first installment with a wonderful, traditional Southern pound cake recipe from Martha Stewart's "Martha's American Food" (a new cookbook favorite of mine).

The best recipes are on the dirty, sticky pages! 

According to my dad, one of the best things I've ever cooked was pound cake. I started making them using an ancient church cookbook (those are always the best!) and even got confident enough to start making my own twists on the classic recipes. Dad loved when I'd mix in Hershey's syrup to make a yummy, dense marbled cake.

When I got this new cookbook, I decided to try another traditional pound cake recipe and this one is certainly a winner. It's so traditional that it still sticks very closely to the "pound" recipe - calling for a pound of sugar, a pound of flour and of course, an entire POUND of butter and nine large eggs. This is certainly no recipe for those counting calories, trying to lower their cholesterol or avoid diabetes.

Pound cakes are incredibly versatile and come in many varieties. The old-school recipes are heavy on extracts - extra vanilla, lemon, orange or even the mythical "five flavor pound cake." I, myself, love plain, run-of-the mill pound cakes. Our local supermarket chain, Ingles, makes the best original version. It's dense and soft - like a heavy duty angel food cake - and is incredibly delicious warm and smeared with peanut butter. I grew up calling it choke butter cake because without a glass of milk, you literally struggle to swallow the sweet bites.

The basic version of this recipe is delicious and very lightly flavored. You can taste the subtle vanilla, but what stands out the most to me is the hint of salt. The tablespoon of coarse salt really adds a great contrasting flavor. Pound cake straddles the line between bread-y, almost muffin-like texture and that of cake-cake. This recipe is more on the bread-like side, with a good bite and mouth-feel. And yes, it is still delicious with peanut butter (or Nutella or Biscoff cookie butter). It is also the perfect base for macerated berries (with vanilla sugar!) or a warm sundae.

And the variations are just as good, if not better! So far, I've made it with fresh blue berries and a blackberry jam swirl (below) - and both are gone in a flash!

All of the recipies - original and variations - are incredibly easy. The hardest parts are waiting for the butter and eggs to get to room temperature and dividing the batter evenly - you could use a kitchen scale here, I suppose, but I just wing it (for better or worse).

Pour yourself a glass of milk and put on your stretchy pants to enjoy this wonderful Fat Kid Friday pound cake!

Pound Cake

Ingredients:

1 pound (4 sticks) unsalted butter, softened*
3 1/4 c all-purpose flour
1 T coarse salt
2 c sugar
1 t pure vanilla extract
9 large eggs, room temperature, lightly beaten*

* It is CRITICAL that the butter and eggs be at room temperature, if not the batter will look curdled and will the cake will be far too dense and won't rise properly.

Method:

Preaheat oven to 325. Lightly butter two 5x9" loaf pans.

In a medium bowl, whisk together salt and flour.

With an electric mixer on high speed, cream butter and sugar together until light and fluffy. Cream them thoroughly for the best volume. Scrape down the sides of the bowl. Reduce speed to medium and add vanilla.

Add the eggs in four batches, mixing thoroughly and scraping the bowl after each addition. Reduce speed to low and add flour mixture in four batches. Mix until just incorporated.

Divide batter between pans. Tap pans on the counter twice to distribute evenly. Bake until a toothpick entered into the center comes out clean - about 1 hour. Allow to rest on a wire rack for 30 minutes. Run a sharp knife around the edges of cakes, then turn out cakes onto racks to cool completely.

Variations:

Blueberry-Sour Cream -  Use 1/2 c sour cream in place of 1 stick of butter. Toss 2 c fresh blueberries w. 2 T flour (this keeps them from sinking to the bottom of the loaf); fold into finished batter. Before baking, sprinkle 2 T sanding sugar (I use demerara - raw- sugar) over each cake.

Jam - Fold 1 c jam into the finished batter.