Marbled Jam Cake

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   ["Mix the flours, baking soda, baking powder, salt, spice and sugar together with a whisk in a medium bowl.", "Add the butter, and squeeze the cubes into the flour with your fingers, as you might with a pastry dough, until you have a mealy consistency.", "Add the yogurt, a splash of milk and vanilla extract. Stir to completely combine--it should be like thick cake batter, not watery but not as stiff as a muffin or biscuit dough. If you need to thin it, use the greater amount of milk.", "Use a few turns of a wooden spoon to fold in the rolled oats.", "Pour into a buttered 9"" pie plate (a round cake tin works, too). The batter will rise considerably, so don't go for anything smaller unless it has high sides.", "Drop 3-5 generous dollops of your jam on top of the batter.", "Use a table knife to drag the jam strategically throughout the batter. Resist the urge to stir and blend. Use a few (ok, maybe several) carefully-planned drags to marbleize the jam into the batter, starting in the dollop of jam and moving the knife (or the pie plate) in simple arcs. Add smaller spoonfuls and streaks as you see fit.", "Bake in a 350 degree (preheated) oven for 35-40 minutes. The center should be firm and the jam fairly well hidden under the golden, risen cake.", "Let cool at least 1 hour. Yes, the cake will fall in places where the jam had been hot and bubbly.", "Slice and serve wedges with whipped cream or ice cream, or eat with a big spoon."]

* Per serving · 4 servings · Values may vary.