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This recipe makes enough for one eight inch cake but if you want more, you can just double the ingredients. It takes a few minutes to prepare and then about fifty-five to sixty minutes to bake. Once you try it, you'll forget all about how long you had to wait!

Let's Get Started!

The Ingredients To Gather Are:

 Cake:

2½ cups all-purpose flour
1¼ cups granulated sugar
1½ teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon grated fresh nutmeg
¾ cup whole milk
½ cup plus 2 tablespoons unsalted butter
2 large eggs
½ teaspoon vanilla bean paste (or vanilla)
1 cup of blackberry jam

 Topping:

½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
¼ cup unsalted butter

The Step By Step Directions To Follow:

Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour,  line pan with parchment paper.

Whisk together flour, sugar, baking powder, salt, and nutmeg. In a medium bowl, whisk together milk, melted butter, eggs, and vanilla bean paste. Add flour mixture to the milk mixture, stirring just until combined.

Pour half of the batter into the prepared pan. Spoon remaining batter into a large piping bag. Pipe a ring of batter around the inside edge of the pan. Spoon the jam into center of the ring. Pipe remaining batter on top of jam, and smooth with an offset spatula.

Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering with foil during last 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes.

For topping: In a small bowl, stir together sugar, cinnamon, and salt. Run an offset spatula around edge of pan to loosen cake before turning out. Turn cake back over (so dome is on top). Brush top and sides of cake with melted butter. Sprinkle top with sugar mixture, and press into sides of cake.

Enjoy!

This blackberry jam cake is so amazing, you might just think of any excuse just to make it! Have you tried this cake before?

Let Us Know What You Thought!

Article Source: Circle B Kitchen