Jam Swirl Coffee Cake
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Sugar/Margarine||2⁄3 Cup (10.67 tbs)|
|Unsifted regular all purpose flour||2 Cup (32 tbs)|
|Regular all purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||2 Teaspoon|
|Buttermilk/Regular milk plus 2 teaspoons vinegar||2⁄3 Cup (10.67 tbs)|
|Seedless raspberry/Strawberry, / boysenberry preserves||1⁄3 Cup (5.33 tbs)|
In a large bowl, cream together butter and sugar.
Add 3/4 cup of the flour and blend until mixture resembles crumbs.
Remove 2/3 cup for topping; reserve.
To the remaining crumb mixture add baking powder, salt, soda, cinnamon, nutmeg, and eggs; beat until smooth.
Add remaining 1 1/4 cup flour alternately with buttermilk, beating after each addition just until blended.Spread batter in a greased 9-inch-square baking pan.
Drop teaspoonfuls of the berry preserves over the top of the batter.
Cut through the batter with a knife to marble the preserves through the cake.
Work reserved mixture between fingers until it resembles coarse crumbs.
Sprinkle over top of batter.
Bake in a 375° oven for 35 minutes, or until a pick inserted in center comes out clean.