Friday, June 6, 2008

Blackberry Jam Cake


At my work we have a breakfast club. So that every Friday some one brings in breakfast. It's not mandatory but a lot of people do participate. So because so many people participate you only have to make breakfast 3 or 4 times a year. So I use this time to test out new recipes and it gives me an excuse to not serve the same thing twice. So I had made this cake before but before I started my blog so I figured why not make it so that I can post it. I really like this cake its slightly spicy and has a hint of blackberry flavor. It's always a crowd pleaser and it transports very well. Not to toot my own horn but my breakfast day is highly regarded as the best breakfast day and everyone looks forward to it. So I must impress. And this cake does the trick.




Blackberry Jam Cake

1 cup of unsalted butter, room temperature
1 3/4 cup sugar
4 eggs
2 teaspoons of vanilla extract
1 teaspoon of baking soda
3 cups of cake flour
2 teaspoons of cinnamon
A pinch of salt
3/4 cup of sour cream
1 cup of blackberry preserves (do not use 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 with1/2 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.

36 comments:

  1. It is a crowd pleaser, I agree. You did a lovely job.

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  2. What an absolutely beautiful cake! I love the purple glaze. What a show stopper! I made a blackberry cake a few months back, but you've inspired me to put it in bundt form. Thanks!

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  3. ohh yeah, this looks amazing! I seriously think I need a piece of this cake right now. Excellent photography as well.

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  4. Sounds delicious! It would be great for a grill out!

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  5. I love blackberries in the summer and this cake looks awesome. Nice drizzle on top.

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  6. What an awesome looking cake. You did a great job. I think this looks like something I should try taking to work once classes start back up!

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  7. Wow looks amazing. Love blackberries. I am going to have this cake a go! Looks so delicious.

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  8. the cake looks absolutely delectable! I wish I am part of the breakfast group.

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  9. That's a gorgeous colour on that cake, it looks wonderful!

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  10. I can tell just by looking at this why you are the favorite! That color is amazing!

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  11. That looks so good! What an amazing colour!

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  12. Haha I know how you feel--I have similar pressure for providing breakfast/snacks for my playgroup. And I think I might try your cake for it--it is simply gorgeous.

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  13. Peabody - Thanks and it really is a great cake. You have so many great recipes, thanks for always sharing.
    Joy - It really is a beautiful cake. And tasty too.
    Bobby - Thanks.
    Jerry - It would be and it keeps really well so it could sit out for a while and be just fine.
    Hillary - To me Berries = Summer.
    HoneyB - Take it to work, but be careful they might want you to make it again!
    My sweet and saucy - Thanks.
    Lori - Please do, it really is nice.
    Mandy - After this breakfast I was threatened that the breakfast list might have a malfunction and mine name might be on repeat!
    Brilynn - Thanks!
    Deborah - I wish it was because of my fantastic personality but its probably because of my cooking! :)
    Kevin - Thanks.
    Laura - It can be stressful always trying to stay on top. But it does feel good when everyone oohs and aahs.

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  14. i'm a firm believer that the color purple improves the aesthetics of any and every food (unless it's in the form of mold...). so of course that's a gorgeous cake, and i'm sure it's delicious. i envy your coworkers. :)

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  15. Grace- I love the color of blackberries that nice deep purple. I hope my co workers know how good they have it!
    Culinary Travels - Thanks!

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  16. The colour of the blueberries in that icing is amazing!

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  17. That's one beautiful cake. Any wonder you're popular??

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  18. i'm making this cake for my engagement party this saturday... i just put the batter into the oven in a brand new (my first!) bundt pan. this is especially exciting to me bc i've chosen chanel's vamp as the color theme for my wedding next summer, and though this cake is only for the engagement party, not the wedding, it'll be like a little prelude...

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  19. Kuba - What a great color for your wedding. I hope the cake turns out fantastically for you and your party is a hit. What a great prelude!

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  20. This looks wonderful, but my husband was wondering if I could make it with blueberries? Will it turn out correctly? Thanks!

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  21. Anon - I think any flavor jam will work, Blueberry, raspberry it just has to have a strong flavor which blueberry definitely does!

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  22. OMG. Ok i modified it a bit...hear me out...brown sugar instead of white, a teaspoon or two of allspice and cardamom. I used french all natural preserves (NO HFCS) and Irish unsalted butter.
    It looks like taffy when you are folding in the preserves.

    You rock. Try it with my modifications. Next time I'm going to add nuts for some saltiness.

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  23. I just found your blog and this looks so amazing. I will definitely be making it soon. So glad I found your blog!

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  24. I just made the cake, and although it tastes fabulous, my glaze did not turn out looking like this color. Is the photo true to color or is there something I am missing?

    Thanks for the recipe!!

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  25. Sounds delicious and is one of the most beautiful cakes I've ever seen. Simple and stunning. I am going to make this the very next time I need to bake a cake. I'm linking on Facebook. Thanks :)

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  26. Is the jam strained before making the glaze? The glaze looks so smooth, it's hard to imagine it's made with preserves.

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  27. I wonder if you can substitute plain yogurt for the sour cream?

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  28. What if I don't have cake flour?

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  29. This looks soooo delicious. I will be making it for this weekends gymnastics banquet. Thank you for sharing your recipes. Life's too short to cook the same things over and over again.

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  30. It looks amazing! Thanks for sharing :)
    Lucia

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  31. ok mine is in the oven. Hoping it turns out as good as everyone's reviews. Wish me luck!!

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  32. My glaze is dark purple...what did I do wrong?!

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  33. Dickinson's brand of preserves has several seedless types of preserves, including blackberry.

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