This delish cake is full of fruity goodness that everyone who tries it loves Just a warning the cake tends to be unbelievably thick thus making the 116 serving size more reasonable Frost with cream cheese frosting
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans
dust with flour
and line pan bottoms with waxed paper.
Whisk flour
baking powder
cinnamon
nutmeg
baking soda
and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
Beat sugar and butter in a large mixing bowl
using an electric mixer on medium speed
until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly
then beat 3/4 cup of blackberry jam into mixture.
Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients
using a wooden spoon. Beat in 1/3 of flour mixture
remaining buttermilk mixture
and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean
25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing
peeling off waxed paper
and letting cakes finish cooling on wire racks.
Place a cake layer
bottom side facing up
onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.
Cook's Note:
If preferred
