Blackberry Jam Cake II: A Southern Delight with a Modern Twist
Blackberry Jam Cake. The very name evokes images of cozy Southern kitchens, warm spices, and the sweet, tangy taste of summer blackberries preserved for the colder months. While classic recipes are cherished for their simplicity and comforting familiarity, sometimes a slight variation can elevate a beloved dish to new heights. This “Blackberry Jam Cake II” is exactly that: a modern take on a timeless classic, building upon the original’s strengths while incorporating subtle changes to enhance flavor, texture, and overall appeal.
This recipe, while paying homage to traditional Blackberry Jam Cake, utilizes a few key adjustments. It features a richer, more moist crumb, enhanced spice notes, and a cream cheese frosting that perfectly complements the blackberry’s tartness. It’s a cake that’s both nostalgic and refreshingly new, perfect for family gatherings, potlucks, or any occasion that calls for a slice of Southern charm.
The Allure of Blackberry Jam Cake
Before diving into the recipe, let’s take a moment to appreciate why Blackberry Jam Cake holds such a special place in Southern culinary history.
* **Simplicity:** Traditional recipes often rely on pantry staples, making them accessible to home bakers of all skill levels.
* **Flavor:** The combination of sweet blackberry jam, warm spices like cinnamon and cloves, and a touch of buttermilk creates a flavor profile that’s both comforting and complex.
* **Texture:** The cake’s dense yet tender crumb is incredibly satisfying.
* **Nostalgia:** For many, Blackberry Jam Cake is a taste of childhood, evoking memories of family gatherings and cherished traditions.
This revised recipe maintains these core elements while adding a touch of modern flair.
Blackberry Jam Cake II: The Recipe
This recipe is divided into three parts: the cake batter, the baking process, and the cream cheese frosting. Each step is crucial to achieving the perfect balance of flavor and texture.
Ingredients:
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1 1/2 cups blackberry jam (high-quality, seedless preferred)
* 1/2 cup chopped pecans or walnuts (optional)
**For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1/2 cup (1 stick) unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 2-4 tablespoons milk or heavy cream (to adjust consistency)
Equipment:
* Two 9-inch round cake pans
* Parchment paper
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
Instructions:
**Part 1: Preparing the Cake Batter**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms of the pans with parchment paper circles.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. This ensures that the baking soda and spices are evenly distributed throughout the batter.
3. **Cream Butter and Sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air into the batter, which is essential for a tender cake.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a less tender crumb. Aim for a batter that is smooth but not overworked.
6. **Stir in Blackberry Jam and Nuts (Optional):** Gently fold in the blackberry jam and chopped pecans or walnuts (if using). Distribute the jam evenly throughout the batter without overmixing.
**Part 2: Baking the Cake**
7. **Divide Batter:** Divide the batter evenly between the prepared cake pans. Use a kitchen scale for the most accurate division, ensuring that both layers bake evenly. If you don’t have a scale, carefully spoon the batter into the pans, trying to make them as even as possible.
8. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 30-minute mark. The cake is done when the top springs back lightly when touched and the edges are slightly golden brown.
9. **Cool in Pans:** Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans prevents them from sticking and allows them to set properly before being handled. Make sure the cakes are completely cool before frosting, otherwise, the frosting will melt.
**Part 3: Preparing the Cream Cheese Frosting**
10. **Cream Cheese and Butter:** In a large mixing bowl, cream together the softened cream cheese and butter until smooth and creamy. Ensure both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
11. **Add Powdered Sugar and Vanilla:** Gradually add the powdered sugar, beating on low speed until combined. Then, stir in the vanilla extract. Add the powdered sugar in stages to prevent it from creating a cloud of dust.
12. **Adjust Consistency:** Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. The amount of liquid needed may vary depending on the humidity and the consistency of your cream cheese and butter. The frosting should be smooth, spreadable, and not too runny.
**Part 4: Assembling the Cake**
13. **Level the Layers (Optional):** If the cake layers are uneven, use a serrated knife to carefully level the tops. This will create a more even and professional-looking finished cake.
14. **Frost the First Layer:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
15. **Add the Second Layer:** Carefully place the second cake layer on top of the frosting.
16. **Frost the Entire Cake:** Frost the top and sides of the cake with the remaining cream cheese frosting. You can create a smooth finish or a more rustic, textured look.
17. **Garnish (Optional):** Garnish the cake with fresh blackberries, chopped pecans or walnuts, or a dusting of powdered sugar.
18. **Chill (Optional):** Chill the cake for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.
Tips for the Perfect Blackberry Jam Cake II
* **Use High-Quality Blackberry Jam:** The flavor of the jam is crucial to the overall taste of the cake. Choose a high-quality jam that is made with real blackberries and has a rich, fruity flavor. Seedless jam is preferred for a smoother texture, but seeded jam can also be used if you don’t mind the seeds.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix the batter until just combined.
* **Measure Flour Accurately:** Use the spoon and level method to measure the flour accurately. Spoon the flour into a measuring cup and then level it off with a knife. Avoid scooping the flour directly from the bag, as this can compact the flour and result in too much flour in the recipe.
* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially butter and eggs, helps the ingredients emulsify properly, resulting in a smoother batter and a more tender cake.
* **Cool the Cakes Completely Before Frosting:** Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cakes are completely cool before frosting.
* **Adjust the Sweetness of the Frosting:** If you prefer a less sweet frosting, you can reduce the amount of powdered sugar in the recipe. You can also add a pinch of salt to the frosting to balance the sweetness.
* **Add a Touch of Lemon Zest:** A touch of lemon zest to either the cake batter or the frosting can brighten the flavors and add a hint of citrus.
* **Experiment with Spices:** Feel free to adjust the amount of spices in the recipe to suit your taste. You can also add other spices, such as cardamom or ginger.
* **Make it Ahead:** Blackberry Jam Cake can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.
Variations on Blackberry Jam Cake II
* **Blackberry Cobbler Cake:** For a rustic twist, top the cake with a simple blackberry cobbler topping before baking. Combine blackberries with sugar, flour, and a touch of lemon juice, then spoon over the cake batter before baking.
* **Blackberry Jam Cupcakes:** Bake the batter in cupcake liners for individual servings. Adjust the baking time accordingly.
* **Blackberry Swirl Cheesecake:** Swirl blackberry jam into a creamy cheesecake batter for a decadent dessert.
* **Blackberry White Chocolate Cake:** Add chopped white chocolate to the cake batter for a touch of sweetness and richness.
* **Vegan Blackberry Jam Cake:** Substitute the butter, eggs, and buttermilk with vegan alternatives to create a delicious vegan version of this cake.
Serving Suggestions
Blackberry Jam Cake II is delicious on its own, but it can also be paired with other desserts or toppings.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream complements the cake’s warm spices and blackberry flavor.
* **Whipped Cream:** A dollop of whipped cream adds a light and airy touch.
* **Fresh Blackberries:** A garnish of fresh blackberries enhances the cake’s visual appeal and adds a burst of fresh fruit flavor.
* **Caramel Sauce:** A drizzle of caramel sauce adds a touch of sweetness and richness.
* **Coffee or Tea:** Blackberry Jam Cake is the perfect accompaniment to a cup of coffee or tea.
Storage Instructions
* **Room Temperature:** Store Blackberry Jam Cake at room temperature for up to 2 days in an airtight container.
* **Refrigerator:** Store Blackberry Jam Cake in the refrigerator for up to 5 days in an airtight container. Bring to room temperature before serving.
* **Freezer:** Freeze Blackberry Jam Cake for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Why This Recipe Works
This “Blackberry Jam Cake II” recipe builds upon the classic foundation of Blackberry Jam Cake while incorporating key improvements for a more flavorful and satisfying result. The increased spice levels add depth and complexity, while the buttermilk ensures a moist and tender crumb. The cream cheese frosting provides a tangy counterpoint to the sweetness of the cake and enhances the overall flavor profile. The optional addition of nuts adds texture and a subtle nutty flavor.
By following these detailed instructions and tips, you can create a Blackberry Jam Cake that is sure to impress your family and friends. This is more than just a cake; it’s a slice of Southern history with a modern twist, perfect for any occasion.
Enjoy this delightful Blackberry Jam Cake II, a testament to the enduring appeal of Southern baking and the endless possibilities of creative adaptation! It’s a cake that’s both comforting and exciting, a perfect balance of tradition and innovation. So, gather your ingredients, preheat your oven, and get ready to bake a masterpiece!