Ingredients:

¾ C granulated sugar

2 eggs

1 C sour cream 

½ C (1 stick) melted and cooled unsalted butter

1 tsp Chambord (or another fruity liqueur)

1 ½ C all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

For the swirl:

⅓ C smooth strawberry jam (or any other kind of jam) 

1 TBSP Chambord (or another fruity liqueur)

Baking instructions:

Preheat the oven to 350º. Butter 8X8 baking dish and line with parchment paper.

In a large bowl melt and cool the butter. Add in the sugar, eggs, sour cream and Chambord and whisk until smooth. 

In another bowl combine all the dry ingredients. Add the dry ingredients into the first bowl and mix with a rubber spatula until smooth.

Pour the batter into the prepared baking dish. Mix the jam with the remaining Chambord and dollop this fruity mixture on top of the batter all over the cake. Then use a wooden skewer to swirl the jam into the batter. 

Bake the cake until puffed and golden for about 40 minutes. Cool in the pan for 15 minutes and release onto a cooling rack to cool completely. Dust with powdered sugar if desired and serve.