Saturday, March 20, 2010

Blackberry Jam Cake:

3cups of cake flour

2 teaspoons of cinnamon

1 teaspoon of baking soda

A pinch of salt

1 cup of unsalted butter, room temperature

1 3/4 cup sugar

4 eggs

2 teaspoons of vanilla extract

3/4 cup of sour cream

1 cup of blackberry preserves (not jelly

)1/2 cup of blackberry preserves

1 1/2 cups of powdered sugar

Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside.Cream together the butter and sugar until light and fluffy.

Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined.Add a 1/3 of the flour into the butter mixture alternating with 1/2 the sour cream beating after each addition. Fold in the blackberry preserves.

Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar.