Cake for breakfast is totally allowable if it’s a jam cake. After all, you’d put jam on your toast and never think twice about it, so why not cake? With this sweet and spicy cake, breakfast will definitely become a meal you look forward to, even if it means you do have to drag yourself reluctantly out of bed and downstairs to enjoy it.

Small-Batch Ginger & Peach Jam

Couldn’t we all use a little help getting out of bed? I know I could use something new and exciting to wake up to besides Brenna screaming like a rabid psychotic fox in heat, experiencing a full moon, while simultaneously getting its tail slammed in a car door. Yes, that’s pretty much how I wake up every day. Is it any wonder why I look forward to cake for breakfast?

Ingredients:

Small-Batch Ginger & Peach Jam:

• 4 Cups Frozen Sliced Peaches
• 1/4 Cup Granulated Sugar
• 1/4 Cup Crystallized Ginger, Finely Chopped
• 1/4 Teaspoon Sea Salt
• Juice of 1 Lemon

Cake:

• 2 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 2 Teaspoons Vanilla Extract
• 1/4 Cup Small-Batch Ginger & Peach Jam (Remaining Jam for Topping or Garnish)
• 1/2 Cup Buttermilk

Directions:

Small-Batch Ginger & Peach Jam:

1. Place all of the ingredients in a medium-size non-reactive metal pot over medium heat.
2. Cook for 30 minutes, stirring often.

Cake:

1. Preheat oven to 325 degrees.
2. Grease and flour a Bundt pan; set aside.
3. In a medium bowl, sift the flour, baking powder, and salt together; set aside.
4. In a large bowl, cream the butter and sugar together on medium speed for 3 minutes.
5. Add each egg, one at a time, mixing for 30 seconds after the addition of each egg. Add the vanilla; mix for 30 seconds. Add the jam; mix for 30 seconds.
6. On low speed, add 1/3 of the flour mixture and mix until just combined. Add 1/2 of the buttermilk and mix until just combined. Repeat with another 1/3 of the flour, the final 1/2 of the buttermilk, and then the final 1/3 of the flour.
7. Spoon the cake batter into the prepared Bundt pan, level the batter with the back of the spoon, and then bake the cake for 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean.
8. Allow the cake to cool for at least an hour before inverting it out onto a cake plate or platter and then topping or garnishing it with the remaining jam.

Suggestions:

• Click HERE to view the original recipe for Small-Batch Ginger & Peach Jam, where you can find additional tips and hints on how to make it.
• After the cake has baked for 30 minutes, tent it with foil to prevent burning.
• The baking time may vary for this recipe depending on your oven temperature. Test the cake every 5 minutes during the last 15 minutes of baking.

Improvements:

• Use your favorite jam in this cake recipe.
• I used a Nordic Ware Jubilee Bundt Pan to make this gorgeous cake. You can use any Bundt pan to make this jam cake, however, this particular one helps to hold the decorative jam topping better. If your cake is not holding the topping well, you can always serve it on the side.
• Serve this sweet jam cake with vanilla ice cream.

Print

Yum

Ginger & Peach Jam Cake

Ingredients:

Small-Batch Ginger & Peach Jam:
• 4 Cups Frozen Sliced Peaches
• 1/4 Cup Granulated Sugar
• 1/4 Cup Crystallized Ginger, Finely Chopped
• 1/4 Teaspoon Sea Salt
• Juice of 1 Lemon
Cake:
• 2 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 2 Teaspoons Vanilla Extract
• 1/4 Cup Small-Batch Ginger & Peach Jam (Remaining Jam for Topping or Garnish)
• 1/2 Cup Buttermilk

Directions:

Small-Batch Ginger & Peach Jam:
1. Place all of the ingredients in a medium-size non-reactive metal pot over medium heat.
2. Cook for 30 minutes, stirring often.
Cake:
3. Preheat oven to 325 degrees.
4. Grease and flour a Bundt pan; set aside.
5. In a medium bowl, sift the flour, baking powder, and salt together; set aside.
6. In a large bowl, cream the butter and sugar together on medium speed for 3 minutes.
7. Add each egg, one at a time, mixing for 30 seconds after the addition of each egg. Add the vanilla; mix for 30 seconds. Add the jam; mix for 30 seconds.
8. On low speed, add 1/3 of the flour mixture and mix until just combined. Add 1/2 of the buttermilk and mix until just combined. Repeat with another 1/3 of the flour, the final 1/2 of the buttermilk, and then the final 1/3 of the flour.
9. Spoon the cake batter into the prepared Bundt pan, level the batter with the back of the spoon, and then bake the cake for 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean.
10. Allow the cake to cool for at least an hour before inverting it out onto a cake plate or platter and then topping or garnishing it with the remaining jam.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/ginger-peach-jam-cake-bundtbakers/

PIN THIS RECIPE

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page. This month’s “Favorite Bundt Cakes” themed #BundtBakers was hosted by Nunca es demasiado dulce.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Black Forest Bundt from A Day in the Life on the Farm
• Bundt Cake de Crema Pastelera from Merce’s cake
• Chocolate Malted Bundtlettes from I Love Bundt Cakes
• Chocolate Pumpkin Bundt Cake from Patty’s Cake
• Coconut Milk Cake With Chocolate Coconut Milk Frosting from Sneha’s Recipe
• Ginger & Peach Jam Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Glazed Cinnamon-Raisin Roll Bundt from All That’s Left Are The Crumbs
• Kahlua Bundt Cake from Love and Confections
• Lemon Bundt Cake with Cream Cheese Frosting from Palatable Pastime
• Pineapple Bundt Cake from Nunca es demasiado dulce
• Vegan Strawberry Mocha Bundt Cake from I Camp in My Kitchen