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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1 cup granulated sugar |
1/2 cup butter, softened |
1 tablespoon vanilla extract |
3 large eggs |
2 1/4 cups all-purpose flour (10 ounces) |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 1/4 cups fat-free milk |
1 cup seedless blackberry jam, divided |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
3. Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 4 ingredients (2 1/4 cups flour through nutmeg), stirring well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
5. Place jam in a small bowl, and stir with a whisk until smooth. Place 1 cake layer on a plate; spread with 1/2 cup jam. Top with other cake layer; spread remaining jam over top of cake. Sprinkle with powdered sugar.
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