Monday, November 5, 2018

Blackberry Jam Cake

Valerie did it all!
Fall is officially here. In fact, it’s more than here. It has ARRIVED and it’s almost winter! Thus, rather than dreading the impending cold and snow, I choose to celebrate. Let’s bake a cake!

Filled with the spices of the season, the caramel cream cheese frosting is slightly savory to balance out the sweetness of this three-layer Blackberry Jam Cake.

Blackberry Jam Cake
(makes three 9″ round cake layers)
2 3/4 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. ground cloves
1 1/2 tsp. ground allspice
1 tsp. sea salt
2 cups sugar
5 large eggs
1 1/2 cups vegetable oil
1 1/4 cup blackberry jam
2 tsp. vanilla extract
1 1/2 cups buttermilk
1 cup pecans, finely chopped
1 cup golden raisins
3 8oz. packages cream cheese, softened
1/4 cup sugar
1/2 cup caramel topping
1/2 cup heavy cream
1/4 tsp. sea salt
chopped pecans and fresh blackberries to garnish
Preheat oven to 350. Spray 3 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper.
Whisk together the flour and spices in a small bowl. 
In a separate large bowl, beat the sugar and eggs together until thick and smooth. Add the oil, jam, and vanilla and beat until smooth.
Add half the flour and spice mixture, beating on low. Then add half the buttermilk, the remaining half of the flour, and finally the remaining half of the milk. Fold in the pecans and raisins.
Bake at 350 for about 35-40 minutes, rotating the pans halfway through baking. Press gently on top of layers to flatten any doming; cool in pans 10 minutes. Remove from pans to wire racks. Cool completely, about 1 hour.
Meanwhile, place cream cheese and sugar in bowl of a heavy-duty stand mixer and beat on medium-low speed until combined. Add caramel topping. Beat until smooth, 1 to 2 minutes. With mixer running, slowly pour in cream and add salt. Beat on medium speed until thick and smooth, 3 to 4 minutes. (Mixture will look runny at first but will thicken as the cream is whipped).
Place 1 cake layer on a serving plate. Spread the frosting on top of layer, using a circular motion and starting from the outside and gradually moving to the center. Repeat process with remaining layers. Cover sides with remaining frosting. Garnish cake with nuts
and blackberries.
Recipe inspiration from Southern Living Magazine.

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