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Blackberry Jam Cake

Blackberry Jam Cake

Cooking Light MAY 2002

  • Yield: 16 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 26%
  • Fat: 6.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 41.1g
  • Fiber: 0.5g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 240mg
  • Calcium: 76mg
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