Recipe by Hey Jude
This is a good coffee cake to share. I sometimes bake this in disposable foil pans to give as gifts and I also like to bring this to share at work.
Top Review by Boxerwing
Excellent little coffee cake! I increased the buttermilk to 3/4 cup as another posted had mentioned it was dry. Not dry at all! I think you could stick to the 2/3 cup buttermilk and be fine. Mine was cooked in less than 30 minutes, and I have a SLOW oven, so check this cake early. I used seedless raspberry jam and it was a nice compliment to the spices. Eventhough I could not nget the topping "crumbly" I just put blobs on top and it worked out just fine. Yummy!
- 2⁄3 cup butter
- 2⁄3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 eggs
- 2⁄3 cup buttermilk
- 1⁄3 cup seedless raspberry preserves or 1⁄3 cup strawberry preserves or 1⁄3 cup boysenberry preserves
Directions See How It's Made
- In a large bowl, cream together butter and sugar; add 3/4 cup of the flour and blend until mixture resembles crumbs; remove 2/3 cup for topping; reserve.
- To the remaining crumb mixture add baking powder, salt, soda, cinnamon, nutmeg and eggs; beat until smooth Add remaining 1 1/4 cup flour alternately with buttermilk, beating after each addition just until blended.
- Spread batter in a greased 9-inch-square baking pan.
- Drop teaspoonfuls of the berry preserves over the top of the batter; cut through the batter with a knife to marble the preserves through the cake.
- Work reserved mixture between fingers until it resembles coarse crumbs.
- Sprinkle over the top of the batter.
- Bake in a 375° oven for 35 minutes, or until a toothpick inserted in the center comes out clean.