Total Time
45mins
Prep 15 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Cream shortening and honey well.
  2. Combine dry ingredients and mix into creamed mixture with egg.
  3. Grease a 8-inch square pan.
  4. place 1/2 batter in pan.
  5. Top with seedless raspberry jam or preserves.
  6. Cover with remaining batter. Bake in a 400°F oven about 30 to 35 minutes or until done. Cool completely and cut into bars.
Most Helpful

5 5

Mmm...this was so good! The cake is soft, spicy, and just sweet enough. I love that it has no sugar, since I used 100% fruit raspberry preserves. Instead of sandwiching the jam layer between the cake layers, I just heated the preserves a little bit in the microwave (so as to make them more "spreadable") and drizzled them over all the batter. Next time I think I'll do the sandwich thing and use half whole wheat flour. Thank you for a great breakfast treat! Even my whole wheat coffee cake recipe has sugar in it, but this doesn't. :-) I'll definitely be making this again.

5 5

Very fast and easy to make! Extremely tasty while also low-fat. I love that it uses basic ingredients and you can throw this together with what's on hand without planning or preparation.

5 5

This is a very fast sweet treat. It reminded me of biscuit/jam. I followed the recipe. Thanks for posting.