Blackberry Jam Cake
16
servings
25 min
PREP TIME
02 hrs 55 min
TOTAL TIME

Ingredients

Cake

2 cups firmly packed brown sugar

1 1/2 cup Land O Lakes® Butter softened

6 large Land O Lakes® Eggs

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup sour cream

1/2 cup seedless blackberry jam or spreadable fruit preserves

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Berries

Fresh blackberries, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

For a flavor variation, use seedless raspberry jam.

Nutrition

440Calories
21Fat (mg)
130Cholesterol (mg)
240Sodium (mg)
59Carbohydrates (g)
1Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  July 14, 2012

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!

— says Steph
Helpful?
  July 11, 2011

this sounds like a good recipie, but i would like to change the sour cream for yougurt , how would that change the cake?

— says nancy
Helpful?
Test Kitchen Comment August 15, 2011

The recipe has not been made using this substitution in our Test Kitchens. It seems like the cake would be just fine and I would suggest using the same amount of sour cream as is listed for the yogurt.

— says Cindy
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