Blackberry Jam Cake

Yield: 16 servings

Ingredients

• Cooking spray
• 1  tablespoon  all-purpose flour
• 1  cup  granulated sugar
• 1/2  cup  butter, softened
• 1  tablespoon  vanilla extract
• 3  large eggs
• 2 1/4  cups  all-purpose flour (10 ounces)
• 2 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 1 1/4  cups  fat-free milk
• 1  cup  seedless blackberry jam, divided
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 350°.

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 4 ingredients (2 1/4 cups flour through nutmeg), stirring well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place jam in a small bowl, and stir with a whisk until smooth. Place 1 cake layer on a plate; spread with 1/2 cup jam. Top with other cake layer; spread remaining jam over top of cake. Sprinkle with powdered sugar.

Nutritional Information

Calories:

240 (26% from fat)

Fat:

6.9g (sat 3.9g,mono 2.1g,poly 0.4g)

Protein:

3.8g

Carbohydrate:

41.1g

Fiber:

0.5g

Cholesterol:

56mg

Iron:

1.1mg

Sodium:

240mg

Calcium:

76mg