Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup strawberry jam
- 1 teaspoon vanilla extract
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a 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.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Stir in the strawberry jam and vanilla extract.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring them to a cooling rack to cool completely.
For the Cream Cheese Icing:
1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar and vanilla extract and beat until well combined.
3. Spread the icing over the top of one cake layer and place the second cake layer on top.
4. Spread the remaining icing over the top and sides of the cake.
5. Decorate with fresh strawberries, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 290mg
Carbohydrates: 64g
Fiber: 1g
Sugar: 49g
Protein: 4g
Substitutions for ingredients:
- You can use any type of jam instead of strawberry jam.
- You can use sour cream or yogurt instead of buttermilk.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
Variations:
- Add chopped nuts or coconut to the cake batter for extra texture.
- Use a different type of icing, such as a whipped cream frosting or a chocolate ganache.
Tips and tricks:
- Make sure the butter and cream cheese are at room temperature before making the icing to ensure a smooth consistency.
- To make the cake layers even, use a cake leveler or a serrated knife to trim the tops of the cakes.
- If the icing is too thick, add a tablespoon of milk or cream to thin it out.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and decorate with fresh strawberries or edible flowers.
Garnishes:
Fresh strawberries, edible flowers, or chopped nuts.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of oil to the batter.
- If the icing is too thin, add more powdered sugar until it reaches the desired consistency.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent the cream cheese icing from spoiling.
Food history:
Jam cakes have been a popular dessert in the Southern United States since the 19th century. They were often made with homemade preserves and served at church socials and family gatherings.
Flavor profiles:
The cake is sweet and moist with a hint of strawberry flavor, while the cream cheese icing is tangy and creamy.
Serving suggestions:
Serve the cake as a dessert or for a special occasion, such as a birthday or bridal shower.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A