I have a jar of peach preserves that's sitting around, and I need to use it up, plus I made yellow cake today and would like to do something different for my family. I'm thinking of adding the preserves to my scratch yellow cake batter. I have a mind to add about 4oz into the batter either adding it in during the mixing cycle (so it gets mixed in completely) or just folding it in at the end or just swirling it in the center so it doesn't get fully mixed in.
I've considered the possible implications and what I might need to adjust (reducing my sugar and other liquids, possibly increasing my baking soda to compensate for the acid in the fruit) but I have a tendency to over-think recipes. So before I whip out the calculator and start tweaking, has anyone simply added jam to a scratch yellow cake recipe and had a good result? I've read that most recipes have a room for "error" where one can push the limits of certain ingredients without throwing off the balance of the recipe. Any tips or suggestions? Thanks.