Jam Cake with Caramel Frosting

This jam cake with caramel frosting is pretty incredible. The caramel frosting is a revelation. Imagine a spice cake filled with blackberry jam and topped with a fluffy caramel candy frosting. 

This cake batter includes allspice, cloves, and cinnamon.. and 1/2 cup of blackberry jam! It's such a unique combination of ingredients. 

The cake itself is so easy to make, and super tasty. The caramel frosting is a bit of a high wire act, requiring that you pay close attention to the instructions. I kind of dripped a lot of caramel all over my stovetop and had to pour the mixture into a bigger pan in the middle of making it because the mixture was bubbling out of the pan. 

I've adjusted the recipe so that you don't have to go through that! 

You mix the cake batter, which includes flour, salt, the spices, buttermilk, baking soda, butter, sugar, eggs, and an egg yolk. Once you have mixed all of these ingredients, you fold in chopped pecans and some blackberry jam.  

Unless you run the jam through a sieve, you will have pockets of jam throughout the cake. It's pretty darn delicious. 

I vote for the pockets of jam. 

How to Make Caramel Frosting:

First, combine sugar, butter, baking soda, and heavy cream in a saucepan until it comes to a boil.

Next, in a large nonstick skillet, cook some sugar over medium heat until it melts and turns a dark amber. 

After that, slowly add the sugar, butter, and cream mixture to the caramelized sugar and stir until the mixture reaches the "soft ball" temperature, or 240 degrees F. 

Finally, pour everything into the bowl of a stand mixer, add some salt, and whip until you have a spreadable caramel. 

Quickly spread the frosting over the cake and let cool. If the caramel is not spreadable, just add more hot cream to thin it out. 

Once the frosting has cooled, cut the cake with a large knife into squares. 

Welcome to this month's Cake Slice Bakers. 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. 

The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Little Everyday Cakes - and our choices for March 2021 were ~ 

Crumb Cake

• All That's Left Are The Crumbs
• A Little Bit of All Right
• A Day in the Life on the Farm

Spice Cake with Brown Sugar Buttercream Frosting

• My Recipe Reviews
• Culinary Adventures with Camilla
• Amandie Bakes

Jam Cake

• Making Miracles
• Karen's Kitchen Stories 

If you love the idea of little cakes, be sure to try Lime Cake with Cream Cheese Frosting or Tiny Texas Sheet Cake. 

Jam Cake with Caramel Frosting

Yield: 9 servings

Author: Karen's Kitchen Stories

This jam cake with caramel frosting is pretty incredible. The caramel frosting is a revelation. Imagine a spice cake filled with blackberry jam and topped with a fluffy caramel candy.

Ingredients

For the Cake

• 180 gram (1 1/2 cups) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 9 tablespoons buttermilk
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 room temperature eggs plus one egg yolk
• 1/2 cup blackberry jam
• 1/2 cup chopped pecans

For the Frosting

• 1 1/4 cups sugar, divided
• 1 1/2 tablespoons unsalted butter
• 1/8 teaspoon baking soda
• 1/2 cup heavy cream
• 1/4 teaspoon salt

Instructions

To Make the Cake

1. Heat the oven to 325 degrees F. Oil or grease an 8 inch square cake pan and line it with parchment paper. 
2. Whisk together the flour, salt, allspice, cloves, and cinnamon in a small bowl. 
3. In another small bowl, combine the buttermilk and baking soda. 
4. In the bowl of a stand mixer, beat the butter until creamy. Add the sugar, and beat for about 4 minutes, until fluffy and light. Add the eggs, one at a time, until fully incorporated. 
5. Reduce the speed to low and add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture, 1/3 of the flour mixture, 1/2 of the buttermilk mixture, and 1/3 of the flour mixture, mixing on low between each addition. 
6. Fold in the jam and the pecans. 
7. Pour the mixture into the prepared pan and bake for 35 to 40 minutes. 
8. Cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan to a wire rack and cool completely. 

To Make the Caramel Frosting

1. Combine one cup of the sugar with the butter, baking soda, and heavy cream in a small nonstick sauce pan. 
2. Heat until the mixture comes to a low boil. Remove from the heat and cover the pan to keep warm. 
3. Place the rest of the sugar into a medium nonstick skillet and heat over medium heat and cook, stirring constantly, until the sugar turns to a dark amber color. 
4. Slowly pour the cream mixture into the caramelized sugar. It will sizzle so stir constantly. Cook until the mixture reaches 240 degrees F. (Soft ball stage). 
5. Remove from the heat and let cool for about 2 minutes. 
6. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat for about 4 minutes, until spreadable. Add the salt, and beat for an additional minute. 
7. Spread the caramel over the cooled cake. 

https://www.karenskitchenstories.com/2021/03/jam-cake-with-caramel-frosting.html

Karen's Kitchen Stories

cake, caramel

Dessert

American

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