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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Kosher by Design Short on Time. I've been too short on time to try it (!!), but since I don't want to lose it, I'm recording it here. I suspect that it would be good with other flavors of jam too. (Maybe raspberry? Apricot?) Ingredients:
2 cups flour |
1/2 cup sugar |
1/2 teaspoon salt |
1 tablespoon baking powder |
1 teaspoon cinnamon |
2 eggs |
1 cup milk or 1 cup soymilk |
1/3 cup oil |
1 teaspoon vanilla |
10 ounces thick strawberry jam or 10 ounces preserves |
3/4 cup flour |
1/2 cup sugar |
1 tablespoon cinnamon |
1 teaspoon vanilla |
6 tablespoons unsalted butter or 6 tablespoons margarine, melted |
Directions:
1. Preheat oven to 357°F Spray a 9.5 springform pan. Set aside.
2. Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth.
3. Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter.
4. To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake.
5. Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.
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