Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup raspberry jam
- 1/2 cup white chocolate chips
- 1 tbsp vegetable oil
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
- Small saucepan
- Spoon
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until everything is well combined.
6. Pour half of the cake batter into the prepared pan. Spoon the raspberry jam over the batter, leaving a 1/2-inch border around the edge.
7. Pour the remaining batter over the jam, spreading it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. In a small saucepan, melt the white chocolate chips and vegetable oil over low heat, stirring until smooth.
11. Drizzle the white chocolate over the cooled cake.
12. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories: 385
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 335mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of jam you like instead of raspberry.
- You can use dark or milk chocolate chips instead of white chocolate.
Variations:
- Add 1/2 cup chopped nuts to the batter for extra crunch.
- Top the cake with fresh raspberries before drizzling with white chocolate.
- Use a different flavor of jam and chocolate to create a new flavor combination.
Tips and tricks:
- Make sure your butter is softened to room temperature before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to cut the cake cleanly.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh raspberries and mint leaves.
Garnishes:
Fresh raspberries and mint leaves.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use clean utensils and wash your hands before handling food.
Food history:
Jam cakes have been a popular dessert in the South for many years. They are typically made with homemade jam and are a great way to use up leftover preserves.
Flavor profiles:
The sweet and tangy raspberry jam pairs perfectly with the rich white chocolate drizzle. The cake itself is light and fluffy with a hint of vanilla.
Serving suggestions:
Serve the cake as a dessert after dinner or as a sweet treat with afternoon tea.
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