Purple Haze

I decided that I had better make something with sugar before I started to make poor Jeff over at C is for Cooking worry about me. It’s not that I haven’t been making things with sugar, I have just been making things that have already been on my blog…so I can’t put them up again. In case you were wondering what those were: blackberry cobbler, peanut butter chocolate chip cake and my mom’s banana bread. So not to worry, sugar has been in my system :)
I had tagged this cake awhile back when a friend had given me some homemade blackberry jam. As with most recipes I mark them and then they go and get lost into the dark corners of my mind. But as I was searching for something else in my pantry I ran across the jam and immediately remember the blackberry jam cake. It is a Bundt cake and therefore by definition is easy to make. The only thing I would change the next time I make it would be to run the jam through a sieve. The seeds in this batch were quite big and noticeable when you are eating the cake. I think this cake would go well with pretty much any jam you threw it’s way.

Blackberry Jam Cake

1 cup unsalted butter, room temperature
1 ¾ cup sugar
4 eggs
2 tsp vanilla extract
1 tsp baking soda
3 cups cake flour
1 ½ tsp ground cinnamon
pinch of salt
½ tsp fresh nutmeg
¾ cup sour cream
1 cup blackberry preserves

Preheat oven to 300F.
Cream together butter and sugar. Add eggs one at a time and scrape down the bowl after each egg. Add the vanilla a beat for another 30 seconds.
Sift together flour, cinnamon, nutmeg, salt and baking soda.
Add to butter mixture alternately with sour cream, beating after each addition. Fold in the blackberry preserves.
Pour into a buttered and floured 10-inch bundt or tube pan(I used mini). Bake at 300F for 15 minutes. Increase heat to 350F and bake until done(40-50) minutes. If making the mini bake about 10 minutes less. Cool in pan 10 minutes. Turn out onto wire rack to finish cooling.

If you want to make the glaze(no real recipe) simply heat up some jam. Remove the jam from the heat when it has melted and sprinkle in some powdered sugar until you reach a consistancy you are happy with.

Adapted from Cakes and Pastries at the Academy by California Culinary Academy

 

Comments

  1. Wow – that’s all I can say. That looks good!!

  2. I am in a purple haze. Please give me a shot of blackberry glaze now!

  3. If I could eat this cake through the internet, the entire thing would be gone in 2 seconds flat. It’s so simple yet so delicious looking!

  4. Whew….my blog world is slowly returning to normal. Heart now may return to normal *sigh* As you live in Seattle, I appreciate your Purple Haze!

  5. Who wouldn’t die for a slice of that??

  6. That is so pretty. Like purple lava!

  7. Colleen says:

    That bundt certainly has the WOW factor!! It looks gooey and yummy dressed so oo la la in that gorgeous purple glaze! Could do with some right now with my pre-bed hot chocolate……sigh!!

  8. Gee wiz-how do you do this?I can’t wait to try this one~purple haze is alive!

  9. Oh my God, that’s fabulous Peabody!!

  10. Delicious cake! I like the blackberry lava, too.

  11. Beautiful!!! So delicious looking. I yearn for baked goods when I visit your blog. :)

  12. Such a beautiful cake!!! Looks delicious!!!

  13. I tried a cake like this one time and the icing they used was caramel…covered up the berry favor. THIS, however, would be great. Mmmm! and I LOVE the purple color.

  14. Now you have me humming ‘purple rain, purple rain’.
    This is formerly known as a princely cake!

  15. When I opened this post I just exhaled and went, “Oooooooooooooh”. :-D

    You take the most gorgeous pictures!

  16. You are right: we are both crazy for all things mini! Just gorgeous, the blackerry glaze dresses it up beautifully.
    Never enough sugar…!

  17. Seriously, that is the most wonderful color! I’ve got a bunch of Bundt pans waiting for an excuse to come out of the closet. This cake looks perfect.

  18. That cake is totally fierce! What gorgeously-colored jam!

    *lines up and holds out a plate*

    Please? :D

  19. Hi Pea! Now, I love blackberry jam as is, but I can honestly say it’s never looked better than on this cake! Absolutely stunning!

  20. That purple color is gorgeous. I love the way it drizzles. Delicious looking.

  21. Under any other circumstances, I do not get along with the colour purple, but that is beautiful!

  22. What a beautiful purple glaze. Yummy!

  23. Fantabulous, Gracie! I love that glaze.. just gorgeous! :D

    xoxo

  24. Ooh the blackberry bushes in my garden have their first project, just have to wait for this pesky summer to be over!

  25. Gorgeous bundt cake! Makes me want to reach out to the computer screen and grab a slice (or the whole cake!).

  26. The cake looks lovely, but the colour of the icing is really fab!

  27. OMGosh! This looks wonderful. Yummmmmm . . .

  28. I can testify to how delicious this is…Peabody gave me one when we met at Cutters. It was dinner one of the evenings I was helping my friend post-surgery. Too tired from dispensing meds throughout the night to cook, and this cake, with a cup of tea, hit the spot! The nutmeg is beautifully assertive and the seeds are not a problem. Moist, sweet but not too sweet. Thank you Peabody!

  29. I’ve been away for a few months, so I’ve been spending the last week getting caught up on my reading… of blogs that is. I thought you should know that about six of your recipes have already made it on to my “must make” list today. Keep posting delicious things… I didn’t really need to fit into those jeans anyway…

  30. Made it, loved it! Also posted it on my blog. Thanks bunches Peabody!

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