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This traditional southern favorite cake is made with blackberry jam and spices.
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.
Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy. Add 1 egg at a time, beating well after each addition.
Combine flour, baking powder, cinnamon and ginger in another bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until smooth and well mixed.
Spoon half of cake batter into prepared pan. Spoon jam over cake batter to within 1/4 inch from sides of pan; lightly swirl into batter with knife. Top with remaining cake batter, spreading evenly over top of jam. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl; mix well. Drizzle over cake. Serve cake with fresh blackberries, if desired.
Dietary Fiber: 1g
I made this tasty, moist cake yesterday & it's a hit! Very scrumptious if you like spice bundt cake. The only thing differently I will do in the future is add a dash of salt to the batter. Highly recommend!
this sounds like a good recipie, but i would like to change the sour cream for yougurt , how would that change the cake?
This cake has an excellent buttery taste! However I cooked it in a stonewear bundt pan and even an hour of cooking left it raw in the middle so my recommendation would be to check doneness thoroughly before removing cake from oven
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1592
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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