Cornmeal Coffee Cake With Strawberry Preserves
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 473.18 ml self-rising cornmeal mix
- 29.58 ml granulated sugar
- 1 large egg, lightly beaten
- 295.73 ml milk
- 59.14 ml vegetable oil
- 118.29 ml strawberry preserves
- 14.79 ml additional granulated sugar
directions
- Heat oven to 425 degrees.
- Lightly spray one 9-inch round cake pan with no-stick cooking spray.
- Combine cornmeal mix and sugar. In a small bowl, whisk together egg, milk, and vegetable oil. Add to the cornmeal mixture, stirring just until well combined.
- Spread batter into prepared cake pan.
- Spoon strawberry preserves evenly over the batter.
- Sprinkle the top lightly with sugar.
- Bake for 20 to 25 minutes or until a knife inserted near the center is almost clean when removed. (The strawberry preserves may stick on the knife.)
- Serve warm.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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