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Jam Swirl Coffee Cake

the.instructor's picture
  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
  Salt 1⁄2 Teaspoon
  Soda 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Eggs 2
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4503 Calories from Fat 1236

% Daily Value*

Total Fat 141 g216.5%

Saturated Fat 81.6 g408.1%

Trans Fat 0 g

Cholesterol 745.5 mg248.5%

Sodium 2614.3 mg108.9%

Total Carbohydrates 709 g236.4%

Dietary Fiber 24.6 g98.4%

Sugars 138.7 g

Protein 96 g192.2%

Vitamin A 85.2% Vitamin C 22.2%

Calcium 97.7% Iron 208.2%

*Based on a 2000 Calorie diet


Jam Swirl Coffee Cake Recipe