|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 1g||4%|
|Total Sugars 42g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, one-layer coffee cake is big on flavor thanks to pretty swirls of jam adding the perfect amount of fruity sweetness and moisture to a delicious fluffy batter. Delightful for a coffee break, this cake is also great as a dessert for any kind of family gathering and can be a decadent addition to your brunch menu. It's a breeze to mix and takes just 30 minutes in the oven. It's a heavenly recipe, one that you can adapt to your favorite flavors because the basic batter goes with whichever fruit preserves you like. Sure, apricots, berries, peaches, or pineapple works well, but the trick is to combine two flavors. Perhaps sweet peaches with tangy raspberries, or zesty lemon preserves with sweet strawberry. Topped with a crumbly and buttery streusel, this cake has it all. It's tasty, flavorful, and quick to make. Serve with a dollop of whipped cream or a generous scoop of vanilla ice cream.
Streusel cakes look harder to make than they actually are. If this is your first time topping a cake with this famous mixture, have no fear. You simply need to work the butter into the sugar and flour and make a sandy and chunky mixture to sprinkle on top of the batter. That's it. Crumbles are also topped with streusel, but in our case instead of whole pieces of fruity deliciousness what you'll find at the bottom of the pan is a moist and delicious cake. Use this streusel mixture to top muffins and if you made more than you need it's fine to keep the mixture in the refrigerator for a few days until you find another recipe to use it on. Be mindful the streusel we present has tree nuts. If there are any allergies simply skip them, as the streusel will still be very tasty without.
For a pleasant dessert, serve the cake with sweet mascarpone and add some citrus zest on top to decorate. Depending on the preserve's flavor, add some dark chocolate shaving when serving—berries will pair best with it. Don't miss out on this great and simple cake. It is as delicious as it is pretty.
For the Batter:
2 cups (9 ounces) all-purpose flour, sifted
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons (2.7 ounces), plus 1 teaspoon unsalted butter
1 large egg, beaten
3/4 cup milk
1/2 cup apricot preserves
1/2 cup peach preserves
For the Topping:
2/3 cup light brown sugar, firmly packed
2 tablespoons all-purposed flour
2 tablespoons unsalted butter, softened
1/2 cup walnuts, or pecans, chopped
Gather the ingredients.
Preheat the oven to 375 F. Into a medium bowl, sift together the flour, granulated sugar, baking powder, and salt.
Cut in the butter with a pastry blender to make a fine crumbly mixture.
Add the beaten egg and milk; stir just until dry ingredients are moistened.
Spoon the 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 the streusel ingredients with a fork or fingers until crumbly.
Sprinkle the streusel evenly over the 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.
- Replace the peach preserves with strawberry or pineapple preserves.