The Jam Cake

Name: The Jam Cake
Ingredients: CAKE LAYERS:; 1 1/2 cups sugar; 1 cup butter, softened; 4 large eggs, at room temperature; 3 cups all-purpose flour; 2 tablespoons unsweetened cocoa; 2 teaspoons pumpkin pie spice; 1 cup buttermilk; 1 teaspoon baking soda; 1 1/2 cups seedless blackberry jam; 1 tablespoon vanilla extract; 1 1/2 cups finely chopped toasted pecans; 1 cup peeled and grated Granny Smith apple (about 1 large); Shortening; CARAMEL-CREAM CHEESE FROSTING:; 2 (8-oz.) packages cream cheese, softened; 1/4 cup butter, softened; 2 (13.4-oz.) cans dulce de leche; to 4 Tbsp. whipping cream

19 ingredients

6 steps

Ingredients

CAKE LAYERS:
1 1/2 cups sugar
1 cup butter, softened
4 large eggs, at room temperature
3 cups all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons pumpkin pie spice
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups seedless blackberry jam
1 tablespoon vanilla extract
1 1/2 cups finely chopped toasted pecans
1 cup peeled and grated Granny Smith apple (about 1 large)
Shortening
CARAMEL-CREAM CHEESE FROSTING:
2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
2 (13.4-oz.) cans dulce de leche
to 4 Tbsp. whipping cream

Directions

1

Prepare Cake Layers: Preheat oven to 350°. Beat first 2 ingredients at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2

Stir together flour and next 2 ingredients. Stir together buttermilk and baking soda in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3

Stir jam until smooth. Add jam and vanilla to butter mixture, and beat at low speed just until blended. Stir in toasted pecans and grated apple. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 2 1/2 cups batter in each pan).
4

Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
5

Prepare Frosting: Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Add dulce de leche, 1 can at a time, beating until blended after each addition. Gradually add 2 Tbsp. whipping cream, 1 Tbsp. at a time, and beat at medium speed. Add up to 2 Tbsp. additional cream, 1 Tbsp. at a time, and beat until frosting is desired spreading consistency. Spread frosting between each layer and on top and sides of cake.
6

We tested with Nestle La Lechera Dulce de Leche.