I also made 12 instead of 6 cakes (makes you feel only half as guilty when you eat one! Ha ha!). I also placed the batter in cupcake cases making the clean up afterwards considerably less - it also makes them easier to transport if you are taking them as a gift or for a picnic etc.

I did them last week but it ended up with all the jam having gone to the bottom (although I used 2 tbsps of batter for the bottom, as indicated), so you could barely eat them anymore.
What went wrong?

I absolutely love these cakes, and so did my husband. I didn't glaze them (ran out of time), and they are wonderful even without the glaze. I used too much batter in the bottoms, so next time I will split the batter into two batches to make sure I have enough for the bottoms and the tops.

These muffins are sweet and tart. Yummy! However, it is important to add quite a bit of batter over the jam; I added just enough to cover the jam and it ended up overflowing. Delicious, nonetheless!

I made them for my husband-to-be and he adored them! I wrapped one up and packed it with his lunch for a quick and yummy breakfast treat. The only thing is make sure you really add plenty of jam in the center and also seal the top layer of batter to keep any jam from overflowing.

These were easy to make and delicious. I made 12 smaller cakes which worked very well and not as filling as the large ones.

Wow, these were delicious. I used rasberry jam instead of strawberry and it worked out great.