Strawberry Ripple Coffee Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is from a Country Cooking magazine I have had for years. Ingredients:
2/3 cup butter or 2/3 cup margarine, room temperature |
2/3 cup sugar |
2 cups flour |
2 eggs |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2/3 cup buttermilk |
1/3 cup strawberry jam |
Directions:
1. 1.
2. Beat butter and sugar in large mixer bowl until light and fluffy.
3. Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
4. Set aside 2/3 cup of the crumb mixture.
5. Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
6. Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
7. Spread batter in a greased 9x9 square baking pan.
8. Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
9. Sprinkle the reserved crumb mixture on top.
10. Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
11. Serve warm.
12. Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
13. Stir and let sit for 5 minutes.
|
|