Tennessee Jam Cake Layers

This Tennessee Jam Cake bakes up moist and rich with layers of sweet fruit jam nestled between soft crumbed cake This is a beloved Southern classic that always feels right at potlucks holidays or just a cozy weekend at home

I remember discovering this recipe in an old church cookbook It instantly became a tradition and each time I make it my family hovers ready for the first warm slice

Ingredients

• All purpose flour: Gives the cake a soft structure and fluffy crumb Always choose unbleached high-quality flour for best results
• Baking powder and baking soda: These work as leaveners making the cake rise so it is light not dense Always check the dates on the package for fresh baking agents
• Salt: Just a pinch brings out the other flavors Fine sea salt blends in smoothly
• Granulated sugar: Adds the perfect sweetness Look for pure cane sugar to avoid off flavors
• Unsalted butter: Provides richness and moist texture let it come fully to room temperature before baking so it creams properly
• Eggs: Bind the batter and create tenderness Choose large Grade A eggs for best results
• Buttermilk: Ensures a tender tangy crumb Whole-fat cultured buttermilk is ideal but you can make your own with milk and lemon juice if needed
• Vanilla extract: Delivers warmth and depth Pure vanilla makes a big difference over imitation
• Mixed fruit jam: The star filling Natural fruit-forward jams with minimal added sugar give wonderful bright flavor Blackberry or raspberry is traditional
• Cream cheese: This optional frosting base offers creamy tang Softening it ensures a silky finish
• Powdered sugar: Sweetens the frosting Sift before mixing to avoid lumps

• Quality check for fresh and flavorful jam: Choose jams with fruit listed as the first ingredient and minimal corn syrup

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit which is 175 degrees Celsius Prepare two 9 inch round cake pans by greasing the sides with butter or nonstick spray and dusting lightly with flour Tap out any excess so your cakes release easily later

Combine Dry Ingredients:

In a medium bowl whisk together your flour baking powder baking soda and salt Keep whisking for at least thirty seconds to ensure everything is evenly distributed which helps the cakes rise evenly

Cream the Butter and Sugar:

In a large mixing bowl use an electric mixer set on medium speed to cream the softened butter with the sugar until the mixture becomes pale and fluffy This process should take about three to five minutes Scraping down the bowl once halfway ensures even mixing

Add Eggs Buttermilk and Vanilla:

Crack the eggs in one at a time mixing each in fully before adding the next Pour in buttermilk and vanilla extract mixing gently at low speed to combine Overmixing here can toughen the batter so stop as soon as things look uniform

Combine Wet and Dry Mixtures:

Gradually add the dry ingredient mixture to the wet batter in three parts mixing on low only until no visible streaks remain Scrape down the sides of the bowl as needed Your batter should be thick but smooth

Fill the Pans:

Evenly divide the batter between the two prepared cake pans Use an offset spatula or the back of a spoon to smooth the tops for even baking Try to be as even as possible so both cakes cook at the same speed

Bake the Cakes:

Slide the pans into the middle rack of your oven Bake for twenty five to thirty minutes Depending on your oven check at the early side Insert a toothpick in the center When it comes out clean or with only a couple moist crumbs they are done

Cool the Layers:

Leave the cakes to cool in their pans for ten minutes so they set and shrink away from the edges Transfer gently to wire racks and allow them to cool completely before moving on This prevents the jam from melting or seeping too far into the cake

Add the Jam:

Place one cake layer flat side up on your serving plate Spread your chosen fruit jam all the way to the edges using the back of a spoon or a spatula Top with the second cake layer flat side down

Frost the Cake:

If you are using the optional frosting beat softened cream cheese with powdered sugar and vanilla until light and fluffy Spread this over the top of the cake in swirls

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For me homemade blackberry jam is the heart of this recipe My grandmother always made extra and I save her jars for special cakes like this The swirl of tart jam running through the center brings back memories of her kitchen

Storage Tips

This cake stays fresh at room temperature for up to three days as long as it is covered Try to keep the cut surface pressed with parchment or plastic wrap to prevent drying For longer storage refrigerate tightly wrapped and it will keep for up to six days You can also freeze individual slices in airtight containers for up to two months

Ingredient Substitutions

You can use sour cream in place of buttermilk for a rich tangy flavor If you do not have mixed fruit jam any favorite single fruit jam such as plum strawberry or fig works beautifully For gluten free needs swap in your favorite cup for cup style baking flour

Serving Suggestions

This cake is wonderful plain with coffee but also shines warm with a little whipped cream or vanilla ice cream For a festive touch dust with powdered sugar just before serving Serve it on a vintage cake stand and let the jam peek through for a true Southern table moment

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A Slice of Southern History

Tennessee Jam Cake is part of Appalachian food heritage often gracing church suppers and family gatherings Its roots go back to times when jams preserved from summer fruits brightened up winter baking The blend of buttermilk and jam gave rise to uniquely moist texture and deep flavor

Recipe FAQs

→ What type of jam works best in this cake?

Blackberry and raspberry jams are traditional, but any fruit jam you enjoy will bring a flavorful result.

→ Can I make the cake ahead of time?

Yes, the cake layers store well when wrapped. Add jam and frosting just before serving for best freshness.

→ Is there a substitute for cream cheese frosting?

Buttercream or whipped cream both make tasty alternatives to the classic cream cheese topping.

→ Are there egg or dairy-free options?

Use egg substitutes and plant-based butter and milk for a vegan-friendly version; adjust as needed for texture.

→ How should I store leftovers?

Cover and refrigerate for up to 3 days. Let it come to room temperature before serving for best flavor and texture.