Simple Layer Cake with Jam
- 1 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter
- 2/3 cup plus 1/4 cup sugar
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
- 1/2 cup milk
- 2 Tbs. water
- 2 tsp. dark rum
- 1/2 cup jam, such as sour cherry, raspberry or
- Confectioners' sugar for dusting
Preheat an oven to 350°F. Grease and flour a 9-inch round cake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, 25 to 30 seconds. Gradually add the 2/3 cup sugar and beat until light and fluffy, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until smooth and blended. Reduce the speed to low and add the vanilla. Add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating until just blended and no lumps of flour remain.
Pour the batter into the prepared pan, spreading the batter so the sides are slightly higher than the center. Bake until the top of the cake is just golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the cake out onto the rack and let cool to room temperature.
Meanwhile, in a saucepan over medium heat, combine the 1/4 cup sugar and the water and bring to a simmer, stirring constantly. Cook until a clear, slightly thick syrup forms, 1 to 2 minutes. Remove from the heat, stir in the rum and let cool.
Using a serrated knife, cut the cake in half horizontally. Place one layer, cut side up, on a cake plate, brush with half of the syrup, and spread the jam over the cake. Top with the remaining layer cake layer, cut side down, and brush with the remaining syrup. Dust with confectioners' sugar just before serving.