tennessee jam cake classic (Print Version)
Moist Southern classic featuring blackberry jam, warm spices, and silky caramel frosting in every bite.
# Ingredients:
→ Cake
01 -
250 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
220 grams packed light brown sugar
04 -
227 grams unsalted butter, softened
05 -
4 large eggs
06 -
240 milliliters buttermilk
07 -
1 teaspoon baking soda
08 -
1 teaspoon ground cinnamon
09 -
0.5 teaspoon ground allspice
10 -
0.5 teaspoon ground nutmeg
11 -
0.25 teaspoon salt
12 -
320 grams seedless blackberry jam
13 -
100 grams chopped pecans (optional)
14 -
140 grams raisins (optional)
→ Caramel Frosting
15 -
227 grams unsalted butter
16 -
440 grams packed light brown sugar
17 -
120 milliliters whole milk
18 -
480 grams powdered sugar, sifted
19 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat the oven to 175°C. Grease and flour two 23-centimeter round cake pans.
02 -
In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, nutmeg, and salt. Set aside.
03 -
In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
04 -
Add the eggs to the butter mixture one at a time, mixing well after each addition.
05 -
Mix in the seedless blackberry jam until fully integrated.
06 -
Add the flour mixture to the batter in thirds, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.
07 -
Gently fold in the chopped pecans and raisins if desired.
08 -
Divide the batter evenly between the prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
09 -
Let the cakes cool in the pans for 10 minutes. Invert onto wire racks and allow to cool completely.
10 -
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes until bubbly. Add the milk, bring to a gentle boil, then remove from heat and cool for 5 minutes.
11 -
Gradually whisk in the sifted powdered sugar and vanilla extract until the frosting is smooth and spreadable.
12 -
Place one cake layer on a serving plate and cover with caramel frosting. Top with the second layer and frost the top and sides generously.
# Additional Notes:
01 -
Use homemade blackberry or raspberry jam for sharper fruit flavor.
02 -
Substitute walnuts for pecans according to preference.
03 -
Store the cake for several days to allow flavors to deepen.
04 -
Pairs well with strong coffee or sweet tea.