Monday, October 13, 2008

Simple Jam Coffee Cake

Here is a simple cake, made with any preserves or jam you have sitting right in your refrigerator. Quick and easy cakes always hit the spot in a jam! I used my homemade orange carrot marmalade, which I really love. I never used carrot marmalade for this recipe before, but it came out nicely. You can use any jam you have on hand!

1 1/2 cup all purpose flour
1/3 cup sugar
1 ts baking powder
pinch of salt if using unsalted butter
4 tbs melted butter
2 eggs
1/2 cup of sour milk (regular milk with lemon a tablespoon of lemon), sour cream, yogurt, or buttermilk, which ever of the above you have on hand
1 1/2 ts of almond extract or vanilla
1/2 to 2/3 cup jam, preserves or fruit spread
1/2 cup of sliced almonds (optional)

Melt the butter, set aside to cool.
Measure and set aside your preserves.
Preheat the oven to 350, grease and flour your pan of choice and set to the side.
Combine all the dry ingredients and set aside.
Combine the butter, eggs, sour milk and extract and whisk until thick and creamy.
Add the dry ingredients and whisk until no lumps, smooth and creamy.
Your batter will be thick.

Spoon the batter into your prepared pan, evenly press it out.
Spoon out the preserves, dotting it onto the surface of the cake then insert a butter knife and swirl gently to distribute the jam throughout the cake.

Sprinkle with nuts if you are using them.
Bake 40-45 minutes until a toothpick inserted comes out clean.
Let the cake cool for 10 minutes then serve warm or room temperature.


1 comment:

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