How To Make a Southern Blackberry Jam Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

blackberry jam

🥗Healthier: homemade fruit spread

💰Cheaper: other fruit jam

Homemade fruit spread can be lower in sugar.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with less fat.

blackberries

🥗Healthier: raspberries

💰Cheaper: frozen blackberries

Raspberries provide a similar tartness.

Preheat the oven to 350°F (175°C).

Grease a bundt pan with butter and flour, shaking out the excess flour.

Sift 2 1/2 cups of all-purpose flour into a large bowl using a sieve.

Add 1/4 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg to the flour and sift together.

In another large bowl, add 1 cup of unsalted butter that has been softened at room temperature for at least an hour.

Add 1 cup of granulated sugar to the butter and beat with a mixer until light and fluffy, about 3 minutes.

Add 3 large eggs one at a time, mixing on low speed after each addition until incorporated.

Measure out 1 cup of blackberry jelly, breaking up any lumps, and add it to the batter, mixing well.

Prepare 1 cup of buttermilk (or substitute) by adding 1 tablespoon of lemon juice to a measuring cup and filling it with milk to the 1 cup line, letting it sit for 5 minutes to curdle.

Add some of the buttermilk to the batter, followed by some of the flour mixture, alternating while mixing on low speed until combined.

Pour the batter into the greased bundt pan or spoon it in.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a platter to cool completely.

For the icing, melt 2 tablespoons of unsalted butter in a saucepan and add 1/2 cup of brown sugar, stirring constantly until it boils.

Remove from heat and let cool for 3 to 5 minutes.

Mix in 1 1/2 cups of confectionary sugar and 4 tablespoons of milk to create a glaze, adjusting the thickness with additional milk if necessary.

Drizzle the glaze over the cooled blackberry jam cake, or serve it on individual slices if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens