Blackberry Jam Cake
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Tuesday, October 11, 2011 at 8:15 PM
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From the Kitchen Window column

   
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Feeling overwhelmed with all the jam you canned? Fold it into cake – specifically, this one. It's sweet but not too, and slightly gritty from the cornmeal but not in an unpleasant way. It's run through with good butter and vanilla and is slightly tender from the buttermilk, and the addition of a 1/2 cup of blackberry jam turns the batter a pretty purple. Scatter turbinado sugar across the top before putting into the oven to create a crunchy cap that finishes the cake off beautifully.

Makes 10 servings

1 cup all purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons finely grated orange peel

1 cup sugar

2 large eggs, room temperature

1/2 cup buttermilk

1/2 cup blackberry jam

1 teaspoon vanilla extract

3 tablespoons turbinado sugar

Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch-high sides (I use a springform cake pan).

Dust pan with cornmeal, tapping out excess.

Sift flour, cornmeal, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time, beating well after each addition. Beat in buttermilk, jam and vanilla. Fold in dry ingredients until just incorporated.

Transfer batter to pan, smoothing top. Sprinkle with turbinado sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely.

Serve with whipped cream and a small bowl of blackberry jam to dollop on top of each slice. [Copyright 2011 National Public Radio]



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