Preheat oven to 400 degrees and prepare an 8 " removable bottom cake pan by greasing it. Cut parchment paper to the size of the bottom of the pan, greasing both sides to help with an easy removable once the cake is finished.

Optional: for a crispy outer sweet layer, toss a couple tablespoons of white sugar around the pan to coat the sides and bottom.  

In mixing bowl with electric mixer, cream butter and sugar for at least 3-4 minutes on medium high speed until light and fluffy.

In a separate small bowl, add eggs and whisk until combined. When butter and sugar has whipped for at least 3-4 minutes, keep mixer running on medium high speed and slowly add eggs, one at a time beating well after each addition.

In a new medium sized mixing bowl, combine salt, soda, and flours. Whisk to combine.

Turn mixer to low and slowly add dry mixture, 1/3 cup at a time. Do not over mix.  

Remove bowl from mixer and fold in the creme fraiche with a spatula. 

Time to assemble the cake! In your greased pan, add half of the batter, spreading evenly. Top with about 2/3 cup of prepared, cooled jam (* must be cool!) and lightly press into the batter using a knife ( this will help incorporate the flavor and color into the lower bit of the cake!).

Using a spatula, carefully spoon more batter into the pan, but only enough until the pan is 2/3 of the way full, spreading gently.

Sprinkle the top of the cake lightly with sugar. You will have a bit of leftover batter depending on your pan size, see below on how to use it! 

Bake the cake for 15 minutes, then reduce the temperature to 340 degrees and continue baking until it sets - about 50-60 minutes longer or until a toothpick inserted comes out clean.

Remove the cake from the oven and allow it to cool for at least 20 minutes on a wire rack in the pan.

Loosen the edges with a knife and carefully lift out the removable bottom. Allow to cool longer until it reached room temperature, at which time you'll be able to remove the parchment paper on the bottom of the cake.

When cake is ready to serve, spread another 2/3 cup of jam onto the top of the cake. If you wish to make the meringue, use this recipe and torch when complete to finish just before serving! You can read more about this technique here. 

If you have remaining batter, use for cupcakes! Bake in a greased muffin tin for about 15 minutes at 375 degrees or until a toothpick inserted comes out clean.