Jam Cake for #thecakeslicebakers
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Spice Cake with Brown Sugar Buttercream Frosting
This was a lovely cake! It is PACKED full of flavorful warming spices and comes out a very tender sticky consistency from the jam infusion. I would definitely call this more of a Jammy Spice Cake than just a Jam Cake! It is the perfect afternoon or evening treat with a cup of tea. The book recommends adding a caramel frosting, but I thought it was wonderful moist and flavorful with nothing else added.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
9 TBS buttermilk (room temperature)
1/2 teaspoon baking soda
1/2 cup butter, softened to room temperature
1 cup sugar
2 eggs room temperature
1 egg yolk room temperature
1/2 cup blackberry jam or preserves
- Preheat the oven to 325 degrees. Spray an 8" square baking dish with nonstick cooking spray and set aside.
- In a medium bowl combine dry ingredients: flour, salt, allspice, cloves, and cinnamon. Whisk to combine.
- Blend the baking soda into the buttermilk.
- In the bowl of a stand mixer, add the sugar and softened butter and whip on medium-high to high speed about 4 minutes, until lightened in color and fluffy. On a lower speed, blend in the 2 eggs and egg yolk, one at a time, incorporating well between each addition and scraping down the sides and bottom of the bowl as necessary.
- On low speed, blend in the flour and the buttermilk mixture just until combined. Fold in the jam, try to evenly disperse it into the batter (if there are large chunks of jam left I noticed they tended to "fall" to the bottom during baking).
- Bake 40 minutes, or until a toothpick or skewer inserted into the center comes out clean. When cake is cool, slice and serve.
- Optional: dust with sifted powdered sugar before serving.
Recipe from Little Everyday Cakes