Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch-high sides (I use a springform cake pan). Dust pan with cornmeal, tapping out excess. Sift flour, cornmeal, baking powder and salt ...

But above all, I realized that the most important ingredient in this recipe is the jam. You can use whatever brand of seedless blackberry jam or preserves you like in the cake batter, but just make ...

Fans of banana and pumpkin quick breads will find a lot to like in Blackberry Jam Cake. As the name implies, blackberry jam is worked into a cake batter, but it is cooked in a loaf pan. What pops out ...

Note: To sour regular milk, add 1 tablespoon vinegar to 1 cup milk and let stand about 10 minutes. Cake: In a bowl, cream butter and sugar. Add egg yolks. In a glass measuring cup, mix buttermilk (or ...

Drummond leans on a store-bought ingredient for her blackberry icebox cake recipe, which is a huge timesaver when prepping the dessert. “We all know and love icebox cakes and this one uses a frozen ...

When my grown son was in high school and studying German, we hosted a German exchange student the spring of his junior year. One morning, Phillip walked down the stairs for breakfast and smelled the ...

Rosa Hernandez, left, and Terreca Lindsay, right, prepare for the holiday season in 2002 with baskets Olalliberry preserves Linn’s Warehouse. Cambrian file photo Many thanks to Nancy Allen for being ...

In 1959, longtime Courier-Journal food writer Cissy Gregg was riding in a taxi downtown when the cab driver, Thelma Bancroft, began telling stories about her jam cake.That recipe would be reprinted ...