Caramel-glazed blackberry jam cake from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Thredbende on August 10, 2011

    This is a fantastic cake! I made it with 2 year old blubarb jam to use it up and followed the recipe otherwise exactly. The caramel glaze with toasted pecans really sets it off. My husband sent a couple comments back this morning after I sent him off to the office with it: "Wonderful cake. Does she have her own bakery? It's really good! "It's a work of art." "That was absolutely delicious. Tell you wife thank you very much." I toasted the pecans on a pie plate in the microwave for in one minute pulses until they were fragrant and used watered down plain yogurt for buttermilk. It came out of the bundt pan easily and cleanly.

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