The Best Kentucky Blackberry Jam Cake
Why You’ll Love This Recipe
I have a deep love for old-fashioned cakes, and this Kentucky Blackberry Jam Cake is the one I make every single autumn. The first time I tried to make it, I used a store-bought jam that was way too sweet. The cake was a sticky mess, and the spices were completely lost. I learned that day that the quality of the jam is everything.
This recipe uses a rich, tart blackberry jam. It balances the warm spices like cinnamon and cloves perfectly. The cake is incredibly moist, almost like a fruitcake but much lighter. It is the kind of dessert that gets better after a day or two on the counter. For more on the history of spice cakes, you can read about them on Wikipedia. This Kentucky Blackberry Jam Cake solves the problem of finding a dessert that is both impressive for company and simple enough for a weekday treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup blackberry jam (use a high-quality, tart variety)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans or walnuts (optional)
- For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Directions
- First, get your oven preheating to 350 degrees F. Grease and flour a 9-inch bundt pan. I use a heavy non-stick pan for the best results.
- In a large bowl, I cream the softened butter and granulated sugar together until the mixture is light and fluffy. This takes about 3 minutes with my hand mixer. The color should turn a pale yellow.
- Beat in the eggs one at a time. I make sure each one is fully mixed in before adding the next. Then I stir in the vanilla extract.
- In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This makes sure the spices are evenly distributed.
- Now I start adding the dry ingredients to the butter mixture. I add them in three parts, alternating with the buttermilk. I start and end with the flour mixture. Mix just until combined. Do not overmix.
- Fold in the blackberry jam and the chopped nuts if you are using them. The batter will turn a beautiful purple-pink color. It smells incredible already.
- Pour the batter into the prepared bundt pan. I spread it out evenly with a spatula.
- Bake for 50 to 60 minutes. A toothpick inserted into the center should come out clean. The top of the cake will be a deep golden brown.
- Let the cake cool in the pan for 15 minutes. Then I turn it out onto a wire rack to cool completely before frosting.
- For the frosting, I melt the butter in a saucepan over medium heat. I stir in the brown sugar and milk. I bring this to a boil and let it boil for exactly one minute.
- Remove the pan from the heat. I stir in the powdered sugar and vanilla extract. Beat the frosting until it is smooth and thick. I pour it over the cooled cake immediately.
Pro Tips for Success
The most important tip for this Kentucky Blackberry Jam Cake is to use a jam that is not overly sweet. A tart jam cuts through the rich frosting beautifully. If the jam is too sweet, the whole cake can taste cloying. Check the label for added sugar content.
Do not overmix the batter once you add the flour. Overmixing develops the gluten, which makes the cake tough and dense. You want a tender crumb. Mix just until you see the last streak of flour disappear.
Make sure your buttermilk is at room temperature. Cold buttermilk can seize the butter in the batter, leading to a lumpy texture. If you do not have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice to a cup of milk and letting it sit for five minutes. For more on the science of buttermilk, look at this article.
Servings and Timing
This recipe makes one large bundt cake, which serves about 12 to 16 people. The total time from start to finish is about 1 hour and 30 minutes. The prep time is 20 minutes, and the bake time is 50 to 60 minutes. The cooling time before frosting is another 30 minutes.
Variations and Substitutions
You can easily make this Kentucky Blackberry Jam Cake gluten-free by using a 1-to-1 gluten-free baking flour blend. I have done this several times, and the texture stays very moist. If you do not have buttermilk, you can use plain full-fat yogurt thinned with a little milk. For a dairy-free version, use vegan butter and a nut milk with a splash of apple cider vinegar.
If you want a different flavor, try using seedless raspberry jam or even a spicy fig jam. The spice profile works well with many dark fruit jams. For a boozy twist, you can add a tablespoon of bourbon to the caramel frosting. It adds a lovely warmth.
What to Serve With This
I love serving this cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The cold creaminess is a perfect contrast to the dense, spiced cake. If you are planning a full Southern meal, this cake is the perfect finish. You might also enjoy a slice with a hot cup of [LINK: Homemade Apple Cider]spiced apple cider[/LINK] for a cozy fall treat. For another great dessert option, try my [LINK: Classic Pecan Pie]old-fashioned pecan pie[/LINK].
Storage and Reheating
Store this Kentucky Blackberry Jam Cake in an airtight container at room temperature for up to three days. The caramel frosting will stay soft and creamy. If your kitchen is very warm, you can store the cake in the refrigerator, but let it come to room temperature before serving for the best texture.
You can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap and then in foil. When you are ready to serve it, thaw it in the refrigerator overnight. Then make the frosting fresh and pour it over the cake.
FAQs
Q: Can I use a different pan for this Kentucky Blackberry Jam Cake?
Absolutely. You can bake this batter in two 9-inch round cake pans for a layer cake. Just reduce the baking time to about 25 to 30 minutes. You can also use a 9×13 inch sheet pan. The cake will be thinner, so check for doneness around 35 minutes.
Q: What happens if my caramel frosting turns out grainy?
Grainy frosting usually happens when the sugar crystals are not fully dissolved. Make sure you boil the butter, brown sugar, and milk for a full minute without stirring. Stirring during the boil can cause crystals to form. If it is already grainy, you can try adding a tablespoon of hot water and whisking vigorously.
Q: Can I use frozen blackberries to make my own jam for this cake?
Yes, you can. Cook the frozen berries with a little sugar and lemon juice until they break down and thicken. Just be sure to let the homemade jam cool completely before folding it into the batter. A warm jam can melt the butter in the batter and ruin the cake’s structure.
Q: Why did my Kentucky Blackberry Jam Cake sink in the middle?
A sunken middle is often a sign of an oven that is not hot enough or the batter being overmixed. Make sure your oven is fully preheated. Also, check that your baking soda is fresh. Old baking soda will not provide enough lift, causing the center to collapse.
Q: Can I leave out the nuts in this recipe?
Yes, the nuts are completely optional. I often leave them out when I am making the cake for a party where I am not sure about nut allergies. The cake will still be delicious and moist without them. You do not need to adjust any other ingredients.
Conclusion
I hope you love this Kentucky Blackberry Jam Cake as much as my family does. It is a true Southern classic that feels special every time I make it. The combination of tart jam and warm spices is simply unbeatable. Please let me know in the comments how yours turns out. Happy baking, friends.
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