Blackberry Jam Cake

Recipe from

Cooking Light

Nutritional Information

Calories 240
Caloriesfromfat 26 %
Fat 6.9 g
Satfat 3.9 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 41.1 g
Fiber 0.5 g
Cholesterol 56 mg
Iron 1.1 mg
Sodium 240 mg
Calcium 76 mg


Cooking spray
1 tablespoon all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
3 large eggs
2 1/4 cups all-purpose flour (10 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cups fat-free milk
1 cup seedless blackberry jam, divided
1 tablespoon powdered sugar


Preheat oven to 350°.

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 4 ingredients (2 1/4 cups flour through nutmeg), stirring well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place jam in a small bowl, and stir with a whisk until smooth. Place 1 cake layer on a plate; spread with 1/2 cup jam. Top with other cake layer; spread remaining jam over top of cake. Sprinkle with powdered sugar.

Elizabeth J. Taliaferro,

Cooking Light

May 2002
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