Forget traditional classic fruit cake. When the warm, spicy punch of crystallized ginger meets the sticky-sweet decadence of homemade peach jam, something truly heavenly happens. Now, just imagine that gorgeous fruity jam spooned over a rich, buttery bundt cake. This is the kind of fruit cake that, for sure, will have everyone sneaking back for seconds and possibly even thirds.

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.
• CLICK HERE to see all of our amazing bundt cake recipes.

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.

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