Rombauer Jam Cake

Ingredients

• 1 ½ cups sifted (180g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon grated or ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ⅔ cup packed (155g) dark brown sugar
• 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened
• 3 large eggs
• ¼ cup (60g) milk
• ⅔ cup seedless raspberry or blackberry jam
• (½ cup coarsely chopped toasted walnuts or pecans)
• Hide ingredients for Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing 1 Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing (opens in new tab) Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing
  • 6 tablespoons (¾ stick) unsalted butter
  • 1 ¼ cups powdered sugar, sifted
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Melt in a medium skillet over medium heat: 6 tablespoons (¾ stick) unsalted butter
  2. Heat, swirling the skillet occasionally, until the butter crackles, then foams and turns deep golden (it will smell nutty and you will see browned flecks on the bottom of the skillet when swirled). Transfer the butter to a medium bowl and gradually beat in: 1 ¼ cups powdered sugar, sifted; 1 teaspoon vanilla
  3. Beat until smooth and spreadable; do not attempt to thin with liquid. If needed, add a little more powdered sugar to thicken. Use immediately.