This easy one-layer coffee cake is big on flavor with swirls of jam throughout. Choose your favorite preserves for the swirls. Use a bright strawberry along with a deep yellow peach or apricot, or use blueberry jam and raspberry. The streusel topping adds extra flavor and texture to the cake.
Bake this coffee cake and take it along to the office or a morning meeting. The pictured coffee cake was made with seedless raspberry and apricot preserves.
- 2 cups flour (sifted all-purpose, 9 ounces)
- 1/2 cup sugar (granulated)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (5 tablespoons plus 1 teaspoon)
- 1 egg (beaten)
- 3/4 cup milk
- 1/2 cup apricot preserves
- 1/2 cup peach preserves (or strawberry, or pineapple preserves)
- For the Topping:
- 2/3 cup brown sugar (light, firmly packed)
- 2 tablespoons flour
- 2 tablespoons butter (softened)
- 1/2 cup walnuts (chopped, or pecans)
- Heat the oven to 375 F.
- Into a medium bowl, sift together 2 cups of flour, the granulated sugar, baking powder, and salt. Cut in 1/3 cup of butter with pastry blender to make a fine crumbly mixture. Add the beaten egg and milk; stir just until dry ingredients are moistened.
- Spoon batter into a generously buttered 9-inch square pan. Spoon both kinds of preserves over the batter and then swirl it through the batter with a knife.
- Mix topping ingredients with fork or fingers until crumbly and sprinkle evenly over batter.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cut into squares and serve while still warm.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||9 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|