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Andrew Jackson's Blackberry Jam Cake

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
105 min
SERVINGS
16 servings
Dessert U.S.
Andrew Jackson's Blackberry Jam Cake
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup lowfat buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 1/2 cup butter, at room temperature
  • 1 large egg
  • 2 large egg whites
  • 1 1/2 cups seedless blackberry jam, divided
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, take two 9-inch round cake pans and grease them thoroughly with butter or cooking spray, then dust the surfaces with flour to prevent sticking. To add an extra layer of protection, line the bottom of each pan with wax paper.
2
Now, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl. Whisk the mixture until it is fully incorporated and smooth.
3
In another small bowl, whisk together 1/2 cup of buttermilk and 1 teaspoon of vanilla extract until well combined.
4
Using an electric mixer on medium speed, beat together 1 cup of granulated sugar and 1/2 cup of softened butter in a large mixing bowl until the mixture is light yellow and fluffy. Make sure to scrape down the sides of the bowl frequently while beating.
5
Next, beat in 1 egg and its whites until fully incorporated. Then, add 3/4 cup of blackberry jam to the mixture and beat until well combined.
6
Stir in 1/3 cup of the flour mixture and half of the buttermilk mixture until you have a smooth batter. Then, beat in 1/3 cup of the flour mixture, the remaining buttermilk mixture, and the final 1/3 cup of flour mixture to create a smooth batter.
7
Using a wooden spoon, spread the batter evenly into the prepared cake pans.
8
Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9
Once the cakes are done, let them cool in the pans for 10 minutes before removing them and peeling off the wax paper. Finally, let the cakes cool completely on wire racks.
10
To assemble the cake, place one of the cooled cake layers, bottom side facing up, onto a serving plate. Spread the remaining 3/4 cup of blackberry jam evenly over the cake, then top it with the second cake layer, with its bottom side facing down.