Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter until light and creamy. Add the sugar and beat until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla, beating until smooth.
4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended.
5. Transfer 1/2 cup of batter to a small bowl. Stir in the jam, mixing well. Set aside.
6. Pour the remaining batter into the prepared pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon the jam mixture into the trough, spreading evenly.
7. Bake for 60 to 70 minutes, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.
8. Cool the cake in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.
9. If desired, dust the cake with confectioners' sugar before serving.