Are you patiently awaiting the very best fruit the spring and summer have to offer?
Me too! Here in Maryland, that will start with strawberries at the end of May. When I have an abundance of any berries, I like to whip up a little refrigerator jam. It’s good on my English muffins, or pancakes. And it makes a stunning topper for this very simple butter and jam bundt cake. There are so many great store bought jams out there that will work in a pinch, too.
I love to bake. But I much prefer simple, uncomplicated desserts. This cake is among my favorites. It’s a buttery vanilla bundt, crowned with a four berry jam and sprinkled with powdered sugar. Plain and simple.
So easy, you probably have everything you need in your pantry and fridge. This cake would be delicious no matter what jam you choose to use.
Hand in hand with my love for baking, is my love of collecting vintage bakeware. I found this old, beat up bundt pan on Etsy. I think it’s beautiful. And every time I use it, I wonder who had baked with it before me. No matter what type of bundt pan you choose to use, the jammy crown may cause the cake to break a little when you release it. Don’t worry about that. It happened to the cake I’ve photographed here. Just patch it up and let the powdered sugar rain down!
This jammy bundt cake is simple to make and simple in flavor. But it really is a beauty. A couple of cups of your favorite berries, with some sugar and vanilla will cook down perfectly to create a sweet simple jam. Here I used a four berry jam. And it sure made for a stunning ruby crown!
So soft, sweet, buttery and moist!
This would be a perfectly pretty cake for your Mother’s Day Celebration. Bring it to a picnic or potluck to showcase your favorite spring or summer berries.
But I’m not going to lie. I love it for breakfast with a warm cup of tea.
- 2½ sticks (10 ounces) of unsalted butter at room temperature
- 2⅓ cups of all purpose flour
- 1½ teaspoons of baking powder
- ½ teaspoon of salt
- 1¾ cup of granulated sugar
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ⅔ of a cup of whole milk, at room temperature
- 2 teaspoons of pure vanilla extract
- a heaping ⅔ of a cup of jam (I used 4 berry jam)
- baking spray with flour
- powdered sugar for dusting
- With the rack in the center position, preheat your oven to 350°F.
- Generously spray the inside of a 12 cup bundt pan with baking spray that contains flour.
- Whisk together your dry ingredients : flour, baking powder and salt.
- Fit the paddle attachment onto your stand mixer and beat the butter and sugar at medium speed until it is light and fluffy.
- Reduce the speed to low and add the yolks.
- Continue to beat until the mixture is smooth, scraping down the bowl as necessary.
- And then add the whole eggs, one at a time, making sure each is incorporated before adding the next. You may have to scrape down the bowl again!
- Keep the mixer on low and add half of the flour mixture.
- Mix it just to combine and then add the milk.
- Again, mix until just combined and then add the remaining flour.
- And yes, you guessed it! Mix until it is just combined.
- Scrape down the bowl and then add the vanilla extract.
- Now kick the speed up to medium and mix for about 30 seconds, until the batter is smooth.
- Scoop out about a cup and a half of the batter and smooth it evenly into the bottom of the pan. With a teaspoon, make a little trench in the batter and spoon in the jam.
- Then add the remaining batter.
- Using a long toothpick or skewer, carefully give the batter a little swirl. (You can certainly use a knife and swirl the jam throughout the batter.) But a light swirl will create a pretty ruby crown.
- Bake for 50-60 minutes, or until the cake is a golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cake for about 30 minutes and then turn the pan out onto a rack to cool completely. Sprinkle with confectioner’s sugar before serving.