Rombauer Jam Cake
- 20m Prep Time
- 30m Cook Time
- 1h 0mReady In
A spiced jam cake made with raspberry or blackberry jam, topped with a buttery icing. Perfect for dessert or tea.
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)
- 1 Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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)
- 1 Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing
Let's Cook
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Step 1.
Whisk together thoroughly in a medium bowl: 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
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Step 2.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy, about 5 minutes: ⅔ cup packed (155g) dark brown sugar; 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened
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Step 3.
Beat in one at a time: 3 large eggs
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Step 4.
Beat in: ¼ cup (60g) milk
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Step 5.
On low speed, beat in the flour mixture until barely blended. Beat in: ⅔ cup seedless raspberry or blackberry jam; (½ cup coarsely chopped toasted walnuts or pecans)
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Step 6.
Scrape the batter into the pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
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Step 7.
Let cool in the pan on a rack for 10 minutes, then tap the pan against the countertop to loosen the cake, invert onto the rack, and let cool.
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Step 8.
Ice with: Quick Brown Butter Icing or Quick Butterscotch (Penuche) Icing