Blackberry Jam Cake
Ingredients
3 ½ cups
fresh or frozen blackberries (about 20 oz. fresh berries)
2 cups
sugar, divided
1 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
9 oz. jar
Kowalski's Black Raspberry Jam
- baking spray, as needed, for greasing the pan
1 cup
canola oil
3
eggs
½ cup
sour cream
1 tbsp. plus 1 tsp.
Kowalski's Organic Madagascar Vanilla Extract, divided
3 cups
flour
1 ½ tsp.
baking powder
1 tsp.
kosher salt
½ tsp.
baking soda
1 cup
whole milk
16 oz.
Kowalski's Signature Classic Buttercream Frosting (from the Bakery Department), at room temperature
6 oz.
white chocolate, melted and cooled
Directions
- In a medium saucepan, cook and mash berries over medium-high heat until softened and fairly chunky (3-5 min.).
- Stir in ½ cup sugar and lemon juice. Increase heat slightly; bring to a boil.
- Boil, stirring occasionally, until mixture is thickened and thinly coats the back of a metal spoon without dripping off (5-10 min.).
- Stir in jam until melted; remove from heat and cool mixture completely in pan.
- Preheat oven to 350°. Grease the bottom only of a nonstick 9x13" pan.
- In a large mixing bowl, use a hand mixer to combine remaining sugar, oil, eggs, sour cream and 1 tbsp. vanilla; beat for 2 min. on low speed.
- Add flour, baking powder, salt and baking soda; mix until well combined, scraping the bowl partway through mixing.
- Add milk slowly a bit at a time, beating batter until completely homogenous; beat for 30 sec. on high speed.
- Transfer batter to the prepared pan; spread evenly.
- Dollop 8-10 tbsp. jam mixture (about ¾ cup) evenly over the batter; using a knife, just barely swirl the jam mixture into the batter, leaving large, noticeable swirls and streaks throughout the cake.
- Bake in preheated oven until a toothpick inserted in the center comes out with a few moist crumbs attached (30-35 min.).
- Cool cake completely to room temperature.
- Spread a thin layer of jam mixture over the cake; set aside.
- In a clean large mixing bowl, use a hand mixer to whip frosting with remaining vanilla until mixture is very soft and spreadable.
- Add white chocolate to the frosting; whip until very fluffy and light.
- Spread frosting evenly over the cake; dollop bits of jam mixture over the icing and swirl gently. Reserve any remaining jam mixture for another use.
