Blackberry Jam Cake

If you know anything about me, you probably know I love cake. I always bake a cake for my co-worker's birthdays, mostly because I like eating their birthday cake. I also keep a running list of cakes I want to try. This one is out of Cooking Light Magazine, the May 2003 issue which had a section on low-fat baking.

Difficulty: Easy. (However, not recommended for transporting on the bus!)
Eat rating: My co-workers gave this one of thumbs-up. The cake itself is not very sweet. The cinnamon is the most distinct flavor. But because the cake itself is less sweet, that lets you taste the subtlety of the blackberry jam.

Cooking Light, May 2003

1 tbsp all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
1 tbsp vanilla
3 eggs (LN: I used Eggbeaters)
2 1/4 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 1/4 cup fat-free milk
1 cup seedless blackberry jam

Preheat oven to 350 degrees. Coat the bottom of two 9-inch round cake pans with cooking spray, then lay wax paper in the bottom and spray again. Beat butter, granulated sugar and vanilla in a bowl until well-blended (about 5 minutes). Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Mix well. Add flour mixture and milk into the sugar mixture, alternating a little of each until completely combined. Pour batter into pans and cook for 25 minutes (LN: My oven took more like 30). Cool in pan on wire ran and remove from pan. Cool completely.

Place jam in a small bowl and whisk until smooth. Place one cake on plate and spread half the jam mixture on top. Place other cake on top, then spread remaining jam on top layer. Sprinkle with powdered sugar before serving. (Note: Don't put the powdered sugar on until you are ready to serve or the jam will soak through it, leaving you with strange purplish spots)