Blackberry Jam Cake

Name: Blackberry Jam Cake
Yield: Serves 10 to 12
Ingredients: 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground allspice; 1/8 teaspoon, ground cloves; 3/4 cup, blackberry jam, seedless; 1 cup, buttermilk, room temperature; 3 tablespoons, water; 1 teaspoon, vanilla extract; 3 cups (15 ounces/425 grams), all-purpose flour; 1 tablespoon, baking powder; 3/4 teaspoon, salt; 20 tablespoons, unsalted butter, softened (2 1/2 sticks); 1 1/3 cups (9⅓ ounces/265 grams), granulated sugar; 1/2 cup packed (3½ ounces/99 grams), light brown sugar; 4 , large eggs, room temperature; 1½ cups packed (10½ ounces/298 grams), dark brown sugar; ¼ cup (1¼ ounces/35 grams), all-purpose flour; 3 tablespoons, cornstarch; ½ teaspoon, salt; ¼ teaspoon, baking soda; 1½ cups, whole milk; 2 teaspoons, vanilla extract; 24 tablespoons (3 sticks), unsalted butter, cut into 24 pieces and softened; ¼ cup, seedless blackberry jam; 1 1/2 cups, walnuts or pecans, toasted and chopped (optional)

Desserts or Baked Goods

Appears in Cook's Country October/November 2010

Few Americans know the wonders of blackberry jam cake. That needs to change.

SERVES 10 to 12

TIME 2 hours, plus 1 hour cooling and 30 minutes chilling

Why This Recipe Works

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