We’re still months away from fresh fruit that hasn’t accumulated more frequent flier miles than me. While I wait, I turn to jam.

Preserving the best of the previous summer season is a winter and spring baking savior. Although I love brown food, sometimes a pop of color and bright flavor is needed, and jam makes that happen.

Homemade is best, but I’ve never turned up my nose at store-bought jam. I can’t think of a better gift, either — a precious jar of jewel-toned jam ready to bridge the gap between the colder months and the upcoming summer.

Walnut and jam cake 


For the cake

• 4 1/2 ounces walnut pieces, toasted in a baking pan

• 
2/3 cup granulated sugar


• 1 stick unsalted butter, room temperature, cut into pieces

• Four large eggs


• 1 teaspoon pure vanilla extract


• 1/2 cup all-purpose flour

• 
1/2 teaspoon baking powder


• 1/2 teaspoon kosher salt

For the topping


• 1 teaspoon fresh lemon juice


• 1/2 cup jam

• 
2/3 cup chilled heavy cream


• 1/4 cup sour cream


• 1 teaspoon sugar

• 
1/2 teaspoon pure vanilla extract

Preparation

Preheat the oven to 350 degrees Fahrenheit. Butter and flour an 8-inch round cake pan and line it with parchment.

Toast walnuts in a baking pan for 10 minutes. Pulse cooled walnuts and sugar in a food processor until finely chopped. Add butter and process until combined, then add eggs and vanilla. Add flour, baking powder and salt and pulse just until incorporated. Spread batter in the cake pan.

Bake until the cake is just firm to the touch and a wooden pick inserted into the center comes out clean, about 30 to 35 minutes. Cool 15 minutes in the pan, then turn out onto a rack and cool completely.

Whisk lemon juice into the jam and spoon over the cake. Beat heavy cream with sour cream, sugar and vanilla until it holds soft peaks, then spoon over the jam.