I cooked a good bit last week. It was pretty much awesome. I can say this… being unemployed gives me a lot more room to be the little “home maker” that I am. And goodness — the days fill up so quickly, and even when I’m not working I’m super busy. But hey, thats okay, I like being busy. And now that we are closing the month and looking at my unemployed state and looking at the bills, we are seeing over and over again all of the ways that God is providing for us, caring for us, and loving us through amazing family and an amazing gospel community. We’re still seeking the Lord in figuring out what to do next… until then, we are encouraged by the Lord’s faithful provision.
So this weekend I made a cake. I love making a good layer cake, but it does take a lot of time, so I just don’t do it as often. But I had a good reason and a great recipe to try and pecans I needed to use in pantry and white chocolate cream cheese frosting just sounded so good. And it was. It was really tasty. I’ll soon be converting this into a cupcake. Look forward to that… but for now, please, please enjoy this cake. it is really moist and delicious and the flavors and sweetness are perfectly balanced.
Blackberry Jam Cake with White Chocolate Cream Cheese Frosting
adapted from At Home with Magnolia by Allysa Torey
2 2/3 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 c granulated sugar
1 c firmly packed light brown sugar
4 large eggs, at room temperature
1 c buttermilk
1 tsp vanilla extract
1 c seedless blackberry jam
2 8oz packages cream cheese, softened
6 tbsp unsalted butter, softened
1 tsp vanilla extract
8 oz white chocolate, melted and cooled to room temperature (I used Lindt)**
1 1/2 c pecans
1 1/2 tbsp butter
1 tsp salt
Preheat the oven 350 F. Grease and lightly flour two 9×2 inch round cake pans, then line the bottom with a round of wax paper.
Cake: Sift together the flour, baking soda, and salt in a small bowl. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars gradually, and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until incorporated but do not over beat, as this would cause toughness. Scrape down the sides of the bowl, making sure the ingredients are well blended. Fold in the jam until no large pieces of jam remain, but leave some small bits throughout the batter.
Divide the batter between the pans. Bake for 35 to 45 minutes, or until a cake tester in the center comes out clean. Let the layers cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.
Icing: In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately or store, covered at room temperature for up to 4 hours.
Topping: Toast the pecans on a baking sheet at 350 F for 10 to 15 minutes — or until lightly brown and fragrant. While the pecans are toasted put the butter and salt in a small bowl. When the pecans are done, put them directly into the bowl with the butter and salt and toss until well covered.
Assembly: When the layers are completely cooled, spread the icing between the layers, stack the layers, then ice the top and sides of the cake. Pile on the pecans on top.
**Note: to melt the white chocolate, place in a double boiler over simmering water over low heat, for approximately 5 to 10 minutes. Stir until smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5 to 15 minutes or until lukewarm.