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Jam Swirl Coffee Cake

the.instructor's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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