This is one of my favorite cakes. It’s one of those that just works. I love jam (and honey, hence the blog name), and I LOVE things flavored with jam. The flavors in this cake are very subtle, cinnamon, vanilla, even the jam seems to just blend in. I plan on making it for every occasion possible. Weddings, birthdays, earth day, etc.
I’d never used cake flour before, but I am now a believer. This cake was just so light and airy.
Blackberry Jam Cake
3 cups of cake flour
2 teaspoons of cinnamon
1 teaspoon of baking soda
A pinch of salt
1 cup of unsalted butter, room temperature
1 3/4 cup sugar
2 teaspoons of vanilla extract
3/4 cup of sour cream
1 cup of blackberry preserves (not jelly)
1/2 cup of blackberry preserves
1 1/2 cups of powdered sugar
Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside.
Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined.
Add a 1/3 of the flour into the butter mixture alternating with 1/2 the sour cream beating after each addition. Fold in the blackberry preserves.
Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.
Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar. Do this to the consistency that you desire so you can use more or less of either ingredient.