Preparation time: 15 minutes
Baking time: 50 minutes
All purpose flour - 2 cups
Sugar - 3/4th cup
Baking powder - 2 tsp
Salt- 1/2 tsp
1 cup milk (original recipe said coconut milk)
1/3 cup butter, melted
3/4 cup raspberry jam, melted
Preheat oven to 350F and grease and flour a8 inch loaf pan.
Stir together first 4 ingredients. Beat the egg with milk (cold, otherwise the egg will get scrambled) and butter in a separate bowl. Add the egg mixture to the flour mix.
Stir the mix until well mixed and moistened.
Spoon half the mix into the greased pan and layer it up with the raspberry jam.
Add the remaining batter on top of it. Using a knife swirl the jam through the batter.
Bake it for 50 minutes or till the fork when inserted comes out clean. Cool it down completely before slicing.
Enjoy the warm yummy cake with a cup of tea. If you get time to read a book along, it becomes heavenly.