Zutaten für Blackberry Jam Cake
- 1 ½ cups granulated sugar
- Butter
- 3 large eggs
- Unbleached All Purpose Flour
- Cinnamon
- Baking Soda
- Clove
- Nutmeg
- Seedless Blackberry Jam
- ½ cup packed brown sugar
- ¼ cup milk
- 1 cup powdered sugar
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Zubereitung von Blackberry Jam Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x9x2-inch baking pan.
- Cream together 1 cup (2 sticks) softened butter or margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar), beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup blackberry jam or preserves and ½ cup chopped walnuts or pecans, leaving swirls of jam visible.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the caramel icing:
- In a small saucepan over medium heat, melt ¼ cup (½ stick) butter or margarine.
- Stir in ½ cup packed brown sugar.
- Bring to a boil, stirring constantly, until the mixture bubbles and thickens slightly (about 1-2 minutes).
- Remove from heat and let cool for 5 minutes.
- Stir in ¼ cup milk and 1 cup powdered sugar until smooth.
- Beat until the icing reaches a spreadable consistency. Add more powdered sugar if needed.
- Once the cake is completely cool, frost generously with the caramel icing.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
380g
Fat
72g
Carbs
41g
