Jam-Filled Almond Cake

This colorful, "jam-packed" cake is must-try for all lovers of the sticky filling. Light whipped cream and sugar-dusted fruit help lighten this otherwise sweet and dense showstopper.

Recipe Information

Total Time:

Yield:

20 servings

Ingredients

3 cups all-purpose flour, divided

1¼ cups almond meal, divided

4½ teaspoons baking powder, divided

1 teaspoon baking soda, divided

1 teaspoon salt, divided

1½ cups unsalted butter, softened; divided

2⅔ cups granulated sugar, divided

1½ teaspoons almond extract, divided

1 teaspoon lemon zest, divided

6 large eggs, at room temperature; divided

1½ cups buttermilk, divided

⅔ cup each Stonewall Kitchen blackberry, apricot and red raspberry jams

1 cup heavy whipping cream

2 tablespoons powdered sugar, plus additional for garnish

½ teaspoon vanilla extract

Fresh berries, for garnish

Small peeled peach slices, for garnish

Fresh mint, for garnish

Directions

Preheat oven to 350°F. Lightly spray 2 (9-inch round) baking pans with nonstick cooking spray. Line bottoms of pans with parchment paper and lightly spray with cooking spray. Set pans aside.
In a medium bowl, whisk together 1½ cups flour, ½ cup plus 2 tablespoons almond meal, 2¼ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt; set aside.
In a large bowl, beat together ¾ cup butter and 1⅓ cups sugar with electric mixer until well combined. Beat in ¾ teaspoon almond extract and ½ teaspoon lemon zest. Add 3 eggs, one at a time, beating 30 seconds after each addition. With mixer on low, add flour mixture alternately with ¾ cup buttermilk, beating just until combined after each addition.
Divide batter between prepared pans; spread evenly. Bake for 24 to 26 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes.
Run a narrow metal spatula or table knife around the inside edge of the cake pans to loosen side of cakes from pans. Remove cakes from pans; remove parchment paper. Cool completely on wire racks. Clean cake pans; repeat Steps 1 through 4 to make 2 more cake layers.
To assemble, place one cake layer, top side up, on a pedestal cake plate; spread top with blackberry jam. Place another cake layer on top; spread with apricot jam. Repeat placing one more cake layer on top and spreading with red raspberry jam. Top with remaining cake layer.
In a clean, dry medium bowl, beat together whipping cream, 2 tablespoons powdered sugar and vanilla on medium-high just until stiff peaks form. Spread on top of cake. Garnish with fresh berries, peach slices and mint; sprinkle with additional powdered sugar, if desired.