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I love making Bundt cakes. They are easy to make, almost always look pretty, and people seem to love them. The only part I don’t like about making a Bundt cake is getting it out of the pan. I’m always a wreck when it’s time to turn the pan over and have the cake come out.
This month our theme for #BundtAMonth was to bake a cake with jam in it. I went down to my basement and looked at my canning area. I found a mixed berry jam I had canned in early summer and brought it up to bake with. Initially I was going to swirl the jam into the cake but I was afraid the cake would just soak it up.
Then I thought about a Bundt I made with a cream cheese swirl and combined the two into one idea. I made a jam and cream cheese swirl. It didn’t work as well as I would have liked it to but it did make a small swirl around the top of the Bundt. The glaze really brought out the spice in the cake and the jam and cream cheese swirl made the cake moist. Overall it was a simple but delicious cake.
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl (a Hezzi-D Original)
For the cake:
2 sticks butter, softened
1 c. sugar
1/2 c. brown sugar
3 large eggs
1 t. vanilla
1 t. ground cinnamon
1/2 t. nutmeg
3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. milk
For the filling:
4 oz. cream cheese, softened
3 T. butter, softened
3/4 c. Mixed Berry Jam
2 T. flour
1 t. vanilla
For the glaze:
1 c. powdered sugar
1 t. cinnamon
1/2 t. nutmeg
2-3 T. milk
1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray and dust with flour.
2. In a large bowl cream the butter, sugar, and brown sugar. Beat in the eggs one at a time until incorporated.
3. Stir in the vanilla, cinnamon, and nutmeg and mix well.
4. In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well. Add half the mixture to the butter mixture and mix well.
5. Stir the milk into the flour and butter mixture and mix until fully incorporated. Add in the remaining flour and mix until just combined.
6. Meanwhile, put all of the filling ingredients in a medium bowl and beat on high for 2-3 minutes or until mixed.
7. Add half of the cake batter to the Bundt pan. Carefully pour the filling mixture on top of the cake batter, careful not to go to the edges. Pour the remaining cake batter on top, taking care to make sure the jam layer is totally covered.
8. Bake for 1 hour or until a toothpick inserted into the middle comes out clean. Cool for 15 minutes then run a knife around the edges and invert the cake onto a wire rack. Cool completely.
9. Mix together the glaze ingredients. Drizzle over top of the cake and serve.
See all the BundtAMonth posts:
Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker’s House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
Triple Blackberry Bundt by Tara at Noshing with the Nolands