Brown Sugar Sour Cream Cake with Peach Jam Swirl

While making a big batch of peach jam, I discovered that one of my jars of jam did not process correctly and had to be used within a week.  Instead of eating almond butter and peach jam sandwiches for a week, I opted to bake a Brown Sugar Sour Cream Cake with peach jam swirled through the center of the cake and spread as a glaze on top.  Turns out peach jam is a perfect accompaniment for this light and tender, buttery cake.


Brown Sugar Sour Cream Cake with Peach Jam Swirl

Makes one bundt cake
(adapted from King Arthur Flour)


16 tablespoons (1 cup; 8 ounces) butter, at cool room temperature
1 cup (7 1/2 ounces) light brown sugar, packed
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) sour cream
1 1/2 teaspoons vanilla extract
1 8-ounce jar of jam (I used peach jam)


  1. Preheat the oven to 350°F.
  2. Lightly grease a 9- or 10-cup Bundt pan.
  3. In a large bowl, use an electric mixer to beat the butter and sugars at medium speed for about 2 minutes. The mixture will be light and airy, and will have lightened in color.
  4. Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue.
  5. Add the baking powder, salt, and baking soda, then gently beat in half the flour.
  6. Gently mix in the sour cream and vanilla,
  7. Add the remaining flour, mixing just until blended.  Don’t over mix to ensure the cake will be tender.
  8. Scoop the half of the batter into the prepared pan.
  9. Evenly dollop approximately 2/3 of the jam on top of the batter (set aside the remaining 1/3 or jam for use after the cake has finished baking).  Use a knife to lightly swirl the jam into the batter.  Then pour the remaining half of the batter on top.  Make sure that the jam is covered by the cake batter, otherwise the jam will burn.
  10. Bake the cake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  11. Remove the cake from the oven. Cool it in the pan for 15 minutes before turning it out of the pan onto a rack to finish cooling.
  12. When the cake has cooled for about 15 minutes, spread the remaining jam on top of the cake.  Cool completely before slicing.

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