Jam was sooo good! For the 7” it didn’t take much longer, I think it was in the 30 minute range. I stood by with a thermometer 
. I had reduced the bake temp a bit as I was using convection bake. Very orangey cake, I think you would like it.
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I’ve made a similar base cake for my mom (yogurt + bp + bs is the standard Indian eggless cake formula, haha) but I’m intrigued by the jam layer, sounds wonderful. Like an amped up Victoria sponge!
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Raspberry jam would also be a nice choice with raspberries on the side. I almost served it with a little sour cream and raspberries, maybe tonight!
ETA I’m just looking at the website and she has a small batch section you might fancy!
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We have it! We just bought it for Daughter #3, about a week ago - I’m just digging into it.
It’s fantastic. I can’t imagine how many hours it took to put together such a comprehensive, tested-basis volume.
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There’s a recipe in there for a cheesy pull-apart bread with a brioche dough… it was very good. I’ll have to check the book to see what else I’ve made.
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Thanks. Just told my daughter about it (she’s here on Spring Break from her college).
She has spent several years on the Loopy Whisk website culling recipes.
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Did you use sweet or sour cherries? I see either can be used for different flavor. Food memories are important. Someday you might want to make another batch in remembrance of your dad. I think of my parents every time I make some dishes.
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Once my daughter was invited to a Memorial Day party. Everyone was to bring a favorite dish of a deceased special person.
My daughter brought a Cherry Pie, her friend Brennan’s favorite.
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Sweet cherries that I received from Misfits Market.
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Baking anything special to celebrate?
Pear, blackberry crumble, a few yellow raisins were in the mix. An oatmeal, almond flour topping with walnuts, baked up quickly as I had zapped the fruit mixture first. That was the nice part, and for the naughty, a very generous scoop of crème fraîche.
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Ok, look at the chart on page 356 of TEOB regarding adjustments for removing eggs, both for making up the moisture and richness. Based on reversing that, per egg you ADD to a gluten-free bread recipe, you should REMOVE 30-40g moisture and 12-15g butter or oil.
The cheesy garlic pull-apart bread recipe is on page 305 - my notes say to add some salt and grated Parmesan to the filling, and that the 45min bake time wasn’t quite enough.
I’ve also used the rules for several recipes in Snacking Bakes and Snacking Cakes, and they worked!
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Good to know since sour cherries are impossible to obtain for me.
Many thanks for the tips!
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I’ve been wanting to bake bread for a while. Finally took the plunge yesterday because I thought fresh bread would be nice with the chicken salad I was planning to use my newly acquired Blue Plate mayo for. Then decided I want to use my square bread tin, but did not check flour proportions from the last time (which was a long time time ago).
So here is my Tiny Loaf – half the volume of the square bread tin 
.
Saving me from myself 
.
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My turn to bake the yeasted sugar cake. I added a couple of drops of lemon oil, and ¼ t. vanilla extract.
The recipe is old enough not to provide weights. I used 125 grams per cup of flour (total 250 grams). That done and with that amount of flour, there wasn’t a chance of turning this out on to a floured surface to shape it into a disk. I poured the very liquid batter straight into the pan, melted the butter to brush on top, sprinkled the sugar, and gave it a total 20 minutes for the 2nd rise (it was moving fast). At that point, it had come within roughly 7/8” of the rim, and had good structure when you jiggled it.
All said and done, the cake came out great - very flavorful with nice texture. It’s large, and worth the investment of two eggs. Half the sugar is in the topping, so the body itself is not too sweet. We had ours with strawberries from the freezer (thawed to room temp), and might add a few bananas to our slice tomorrow.
I would like to try baking this cake again using slightly more flour (280 grams?). It can certainly take it. I would also be interested to hear from anyone else baking this cake what their flour weight was. I will use a spring-form pan next time to facilitate service, but one doesn’t have one, a standard pan will work fine.
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The crust looks beautiful.
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@rosyred
The cake is from Deborah Madison’s book
“Vegetarian Cooking for Everyone” my first edition is 1997. I looked to see if she made any references to weight but could not find any. In reference to the cake on the preceding page , she says “the yeast risen cake might make its ethereal appearance at the table in the company of fresh fruits, clouds of cream, and a glass of sparkling wine”.
Coincidentally, I have had this cake bookmarked all this time. I guess it’s about time to get cracking!
Thank you so much for checking! Epicurious does credit the source, but I don’t have access to the book. Frankly, it worked out just fine skipping the shaping step, but I’ll be interested to hear how other’s fare.
I just now did a quick search of the internet, and see I’m not the only one to run into this issue and ultimately skip the shaping. This blog post mentions it (as does at least one of the comments).
There is a variation listed for 1/2 almond flour to be added with some almond flavoring, that might take up a little of the slack. Strangely enough, in addition to the 9” cake pan, she mentions a tart tin but it surely would have to be a very deep one.
