BUTTERMILK-STRAWBERRY JAM CAKE

Buttermilk-Strawberry Jam Cake image

This pretty cake was inspired by a jar of brown sugar-strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother's old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster's, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.

Yield makes one 8- or 9-inch 3-layer cake / serves 10 to 12

Number Of Ingredients 19

Ingredients

2 cups sugar
1/2 pound (2 sticks) unsalted butter, softened
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 1/4 cups well-shaken buttermilk
2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
1 1/2 cups Buttermilk Crème Fraîche (recipe follows) or store-bought crème fraîche
1/2 cup sugar
1 1/2 cups strawberry jam or preserves
1 pint (2 cups) ripe strawberries, hulled and halved lengthwise
1 1/2 cups heavy cream
1/2 cup well-shaken buttermilk
2 tablespoons sour cream
(makes about 2 cups)

Steps:

Preheat the oven to 350°F. Lightly grease and flour three 8- or 9-inch cake pans. Have all the ingredients at room temperature before you begin.
Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
Combine the flour, baking powder, baking soda, salt, and nutmeg in a separate bowl and stir to mix.
Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Add the vanilla and stir to combine.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the cakes are golden brown and a wooden skewer inserted in the center comes out clean.
Remove the cakes from the oven and let cool in the pans for about 10 minutes. Run a small knife around the edges of the pans before turning the cakes out onto baking racks to cool completely before frosting.
Do not start the frosting until the cakes are completely cooled. Place the cream in a large bowl and beat to soft peaks with an electric mixer. Add the Buttermilk Crème Fraîche and sugar and continue to whip until the mixture forms stiff peaks.
Once the cakes have cooled completely, use a long serrated knife to slice off the rounded top portion of each cake to make a flat, even surface. Discard the trimmings.
Place one layer, cut side down, on a large plate or cake stand and spread evenly with a third of the jam. Top with a third of the frosting and spread evenly. Repeat with the second and third layers. Arrange the strawberries on top, slice, and serve.
If not serving within 2 hours, store in the refrigerator; then remove the cake about 1 hour before serving and let come to room temperature.
Combine the heavy cream, buttermilk, and sour cream in a pint glass jar. Screw the lid on the jar and shake to mix. Let sit in a cool, dark place for 2 days before refrigerating; the mixture will become thick. Crème fraîche will keep, refrigerated, for up to 2 weeks.