I based this recipe on the Rombauer Blackberry Jam Cake recipe from the Joy of Cooking cookbook. I was tempted to omit the spices but they ended up being a good complement to the blackberry jam. The first time I made this recipe, I poured half the batter into a glass tube pan, and the other half into a muffin pan. Both turned out perfectly! The glass pan made the outside chewy but the inside a light cake texture...just like muffins.
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
6 tbsp butter or margarine melted and cooled
1/2 cup packed dark brown sugar
3 tbsp *sour cream* or applesauce
1 cup raspberry or blackberry jam
1/2 cup sourdough starter
*I used nondairy tofutti sour cream substitute for this recipe.*
In a 4-cup glass measuring cup, whisk together all dry ingredients. In an 8-cup glass measuring cup, combine butter, jam, starter, and sour cream. Mix well.
Pour dry ingredients into wet ingredients and stir well. Mix with an electric mixer until well combined, about 1-2 minutes.
Pour batter into a greased and floured 9x13 glass dish. Bake at 350 for about 30 minutes.
If you are fortunate enough to own a true cast iron bundt pan, this recipe is perfect for it! Preheat your pan in the 350 oven for at least 15 minutes. When you pour your batter into the pan, you should hear it sizzle. When finished baking, let your cake set for 5 minutes before turning out.