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Jamun Buttermilk Cake

The arrival of the Jamun season announces itself with little purple stains on my car around the months of May – June. These berries that are native to India and are falsely translated as Indian blackberries, are packed with all the good stuff to lower your glycemic index, so it’s a tad bit ironic that I’ve folded them into this moist buttermilk loaf cake. And yes, these Jamuns are from the trees that surround Dad’s office, where a brave soul made his way up the tree and gently shook the branches to nudge the Jamuns to fall off on to a cloth spread on the ground below. In fact, this cake seems like a bit of a family collaboration to me – Papa brought the Jamun; I borrowed my aunt’s original recipe with blueberries and adapted it; and the cake was devoured by a hungry household that consisted of the usual suspects plus some who are visiting for the summer holidays.

My aunt in California bakes this cake with blueberries, so if you can’t find Jamun around you, feel free to swap in some blueberries instead. A cherry pitter would have made de-seeding the jamun so much easier, but I can’t seem to find anyone who stocks it in Mumbai. Not to be deterred by the lack of a tool, I used a paring knife and cut the jamun in half and pulled out the seed. My batch of jamuns were a bit plump, so I’ve cut each jamun into four to make for tiny bite-sized pieces when you eat the cake.

Buttermilk adds just the right amount of tang to compliment the sweetness of the batter and makes the cake really soft. Don’t have any buttermilk in your refrigerator? No problem! Just add a tablespoon of lemon juice to a cup of milk, stir it gently and let it rest for a couple of minutes. In a matter of minutes, the milk would have curdled and would be acidic enough to add to the batter. This cake pairs really well with tea and coffee, and if you do manage any leftovers, it’s a great cake to snack on too!

Serves 6 to 8.

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Jamun Buttermilk Cake
The arrival of the Jamun season announces itself with little purple stains on my car around the months of May - June. These berries that are native to India and are falsely translated as Indian blackberries, are packed with all the good stuff to lower your glycemic index, so it's a tad bit ironic th
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre-heat the oven to 175 degrees Celsius. Use softened butter or oil to grease a 9”x5”x3” loaf pan.
  2. In a medium size bowl, whisk together the flour, baking soda, baking powder salt. Set aside.
  3. In a large bowl, beat together the sugar and the oil until combined. Add the eggs vanilla extract and beat until combined.
  4. In alternate batches, add the flour and the buttermilk; starting ending with the flour. So that’s 3 batches of the flour, interspersed with 2 batches of buttermilk. Beat together after each addition to combine.
  5. Fold the chopped jamun into the batter so that it’s evenly distributed. Pour the batter into prepared baking pan bake in pre-heated oven for 30 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean. If you find that the cake is browning too much, reduce the oven temperature slightly until the cake is baked. Let the cake cool in the pan for 20 minutes before placing it on a wire rack to cool completely.
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2 Comments on “Jamun Buttermilk Cake

Jaya
June 15, 2014 at 11:27 am

Hi Tarika. I tried out the cake yesterday and it was absolutely yummy. My cousin’s grandchildren had come over for lunch and they loved the cake. It was moist and flavourful. It took a longer time to bake than mentioned in the recipe. Maybe its because the loaf pan was not the same size as mentioned. Thanks a lot. I must try out the banana cake.

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Tarika Singh
June 15, 2014 at 12:06 pm

Thank you Aunty! Mom told me that you had a couple of queries, please feel free to leave a comment here if you have any query as I usually try to be prompt with my response 🙂

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