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Marbled Jam Bundt Cake

This bundt cake is as simple as it is delicious. You can use any filling or jam to suit your preferences, but I think it's especially delicious with homemade jam. Nuts or fresh fruit are also yummy additions. 
Prep Time15 minutes
Cook Time1 hour
30 minutes
Total Time1 hour 15 minutes

Ingredients

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 1 cup jam or filling

Instructions

  • 1. Preheat the oven to 350°F. Grease a bundt cake pan. (For a slightly crispy top, sprinkle a light dusting of sugar into the bottom of the pan.)
    2. Cream the butter, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the whisk attachment until ingredients are fluffy, approximately 2-3 minutes. 
    3. Mix dry ingredients in a separate bowl. Measure the sour cream. 
    4. Alternate adding the dry ingredients and the sour cream with the mixer on low-medium speed until combined. 
    5. Pour a third of the cake batter into the bottom of the pan. Then add 1/3 cup of jam, layering over the cake batter. Repeat two more times. 
    6. Take knife and begin gently swirling through the batter until satisfied with the marbled appearance. 
    7. Bake for 1 hour, checking slightly before, until medium brown in color and a knife/toothpick inserted comes out clean. 
    9. Let the cake rest for at least 30 minutes. Once cooled, gently tap the cake pan on the counter and turn the cake out onto a plate or platter. Tap the top of the pan gently to ensure no pieces stick to the top. 
    10. Serve warm with butter, whipped cream or topping of choice. 

Notes

I used a Blackberry Lavender Jam recipe by Half-Baked Harvest in the photos above.