Tennessee Jam Bundt Cake is a Southern classic flavored with blackberry jam, spices, a hint of chocolate and a caramel glaze.

Tennessee Jam Bundt Cake

By Sue Lau | Palatable Pastime

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Tennessee Jam Bundt Cake is my recipe of the day with the blogging group Bundt Bakers. The group meets monthly on  the third Thursday to share delicious cake recipes using a common theme.

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This recipe is not totally mine. I give a nod to Southern Living where I came across it. At that point it was tweaked. I imagine their recipe works fine. But I made some subs, like the caramel topping, and leavening, and I think my jam was a different size jar that I didn’t adjust.

Since it was my first time making this particular cake, I wanted to try it as much of their way as I could. I got good remarks from my taste testers, especially on the caramel. So no regrets there. I did use my own caramel dip. You can either make that, use some caramel dip for apples sold at the market or even dulce de leche. There might be minor differences but I don’t see why they wouldn’t work equally.

I like the flavors in this. It has a hint of chocolate and spice. Somewhat, it reminds me of blackberry chip ice cream. Or berry jelly candies with chocolate coating and gel centers that you might buy at a chocolatier. Plus the nuts are very nice. You can omit those if you have allergies.

Bundt Bakers

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• Eggless Blueberry Preserve Bundt Muffins from Sneha’s Recipe
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• Orange Marmalade Carrot Cake from Food Lust People Love
• Peanut Butter & Jelly Bundt Cake from All That’s Left Are The Crumbs
• Tennessee Jam Bundt from Palatable Pastime

Tennessee Jam Bundt Cake

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Tennessee Jam Bundt Cake

Tennessee Jam Bundt Cake

Sue Lau

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cool in Pan 15 minutes mins

Course Cake, Dessert

Cuisine American

Servings 10

Calories 446 kcal

Equipment

• 12 cup Bundt pan
• Baker's release spray

Ingredients

  

1x2x3x

• 1 cup unsalted butter at room temperature
• 1-1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs at room temperature
• 1-1/4 cups seedless blackberry jam 11 ounce jar
• 1 cup buttermilk
• 3 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1-1/2 cups chopped toasted pecans
• 1 cup caramel dip or dulce de leche warmed until runny
• 2 teaspoons milk if needed

Instructions

 

• Preheat oven to 325F.
• Spray a 12-cup Bundt pan with Baker's release spray and set aside.
• In a stand mixer fitted with a paddle, mix the softened butter with the sugar and vanilla until smooth.
• Add eggs one at a time, allowing them to incorporate.
• Warm the jam in a microwave or small saucepan until it melts, then stir into the buttermilk to make sure it is cool enough to add to the eggs. Mix that in and blend.
• Add the flour, cocoa, baking powder, cinnamon, allspice, nutmeg and salt, mixing into a smooth batter.
• Fold in the pecans.
• Add the batter to the cake pan, evening out the top.
• Bake for 65-75 minutes or until it tests done with a toothpick. I did my cake for 70 minutes.
• Allow to cool in the pan 15 minutes, then turn out of the pan and finish cooling on a wire rack.
• After the cake cools completely, warm the caramel until it is thin enough to drizzle, adding 1-2 teaspoons of milk to achieve that if needed.
• Drizzle cake with caramel and allow it to set up and dry.

Notes

From the kitchen of palatablepastime.com from a recipe tweaked from Southern Living

Nutrition

Calories: 446kcalCarbohydrates: 48gProtein: 8gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 117mgSodium: 301mgPotassium: 152mgFiber: 2gSugar: 16gVitamin A: 708IUVitamin C: 1mgCalcium: 130mgIron: 3mg

Keyword Bundt cakes, Southern cakes

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