Directions:
- Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
- Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at slow speed until blended after each addition. Fold in jam. (Do not overmix.) Pour batter into a greased 10-inch bundt pan.
- Bake at 350 for 45 minutes to 1 hour or until wooden pick comes out clean. Cool in pan on wire rack 20 minutes; remove from pan and cool completely on wire rack. Sprinkle with some powdered sugar if desired. Serve with blackberries and Creme Fraiche.
- For Creme Fraiche, stir together all ingredients; cover and chill 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.41 Kcal (253 kJ) | ||
| Calories from fat | 25.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 13.91mg | 5% | |
| Sodium | 29.13mg | 1% | |
| Potassium | 36.83mg | 1% | |
| Total Carbs | 13.93g | 5% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 292.5 Kcal (1225 kJ) | ||
| Calories from fat | 124.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 4% | |
|---|---|---|---|
| Cholesterol | 67.35mg | 5% | |
| Sodium | 141.02mg | 1% | |
| Potassium | 178.34mg | 1% | |
| Total Carbs | 67.46g | 5% | |
| Sugars | 16.54g | 14% | |
| Dietary Fiber | 1.54g | 1% | |
| Protein | 4.36g | 2% | |
| Vitamin C | 3.1mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 1% | |
| Calcium | 38.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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