Blackberry Jam & Buttermilk Cake with Chevre Frosting

For Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, softened

1 1/3 cups sugar plus 2 Tablespoons for sprinkling

* 2  large eggs

½ teaspoon vanilla extract

Zest of one large lemon

1 cup buttermilk

* ½ cup blackberry jam

For Chèvre Frosting:

* 10 oz. Asgaard Dairy plain chèvre

8 oz. cream cheese, softened

2 Tablespoons unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla

You can also substitute maple syrup for some or all of the powdered sugar, if you would like less refined sugar in your diet, and if you really love the flavor of maple (who doesn’t?) go ahead and use half plain chèvre and half Adirondack maple syrup flavored chèvre.

Preparation:

Make the Cake:

Preheat oven to 400°.

Whisk together flour, baking powder, baking soda and salt.  Set aside.  In another bowl, cream together the butter and sugar, until sugar is incorporated and mixture no longer feels granular.  Add eggs one at a time, mixing after each to incorporate.  Add vanilla and lemon zest and beat until mixture is fluffy and pale yellow in color.  Alternating, add in dry ingredients and buttermilk, mixing slowly with a wooden spoon and being careful not to overwork the batter.  Grease a bundt pan and pour in 2/3 of cake batter.  Spoon jam on top, using a spatula to spread into a even layer and cover with the remaining batter.  Sprinkle reserved 2 Tablespoons of sugar on top.  Bake in the center of the oven for 25-30 minutes or until brown on top and a knife inserted in the center comes out clean.  While cake is cooling, make frosting.

Make frosting: