Blackberry Jam Cakes!

August 21, 2007

Blackberry Jam Cake

I tried to make Blackberry Jam cakes the other day. I used a recipe I found at Culinary Concoctions by Peabody (http://www.culinaryconcoctionsbypeabody.com/) The recipe was really easy! I don’t make too many cakes from scratch but these are pretty tasty! You don’t taste the jam much in the cake but the icing is very flavorful.

Here is her recipe:

Blackberry Jam Cake

1 cup unsalted butter, room temperature
1 ¾ cup sugar
4 eggs
2 tsp vanilla extract
1 tsp baking soda
3 cups cake flour
1 ½ tsp ground cinnamon
pinch of salt
½ tsp fresh nutmeg
¾ cup sour cream
1 cup blackberry preserves

Preheat oven to 300F˚.
Cream together butter and sugar. Add eggs one at a time and scrape down the bowl after each egg. Add the vanilla a beat for another 30 seconds.
Sift together flour, cinnamon, nutmeg, salt and baking soda.
Add to butter mixture alternately with sour cream, beating after each addition. Fold in the blackberry preserves.
Pour into a buttered and floured 10-inch Bundt or tube pan (I used mini). Bake at 300F˚ for 15 minutes. Increase heat to 350F˚ and bake until done (40-50) minutes. If making the mini, bake about 10 minutes less. Cool in pan 10 minutes. Turn out onto wire rack to finish cooling.

If you want to make the glaze (no real recipe) simply heat up some jam. Remove the jam from the heat when it has melted and sprinkle in some powdered sugar until you reach a consistency you are happy with.

I used regular all-purpose flour in mine, as my local Meijer didn’t have cake flour. The cakes were a bit dense for my taste, but that may be because of the flour difference. They are excellent with coffee as well as served warm with vanilla ice cream. Yum!

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