I adapted this recipe from one that I read on epicurious. Their cake was baked in a 9″ round pan with fresh blackberries on a the bottom, and flipped upside down when serving. I had some blackberry jam and I really wanted to make a swirl cake, however, I was also lacking some ingredients that I needed to make a swirl cake ! So I took this recipe and added the jam to it. I wanted it to ‘swirl’ but the batter is so moist and soft the jam sank to the bottom ! Regardless, I baked it a loaf pan and it tasted AMAZING!!! Super light and extremely moist. Not too sweet, so perfect for breakfast, afternoon tea or even a light treat after dinner. I hope you like it.
3/4 cup (1 1/2 sticks) unsalted butter
2 1/3 cups flour
1/4 cup blackberry jam, warmed in the microwave to make it a little runny
1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk ( i used the powdered version and reconstituted it with water)
Preheat oven to 350°.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside.
Using an electric mixer, beat 3/4 cup butter and 1 1/3 cups sugar in a large bowl till light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated.
Pour half the batter in the loaf pan, top with jam, add the rest of the batter and top with jam again.
Take a knife and swirl it through the batter.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes.
Let cool in pan set on a wire rack for 15 minutes and cut into slices and serve warm.