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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This is a good coffee cake to share. I sometimes bake this in disposable foil pans to give as gifts and I also like to bring this to share at work. Ingredients:
2/3 cup butter |
2/3 cup sugar |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 eggs |
2/3 cup buttermilk |
1/3 cup seedless raspberry preserves or 1/3 cup strawberry preserves or 1/3 cup boysenberry preserves |
Directions:
1. 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.
2. 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.
3. Spread batter in a greased 9-inch-square baking pan.
4. 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.
5. Work reserved mixture between fingers until it resembles coarse crumbs.
6. Sprinkle over the top of the batter.
7. Bake in a 375° oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
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