Strawberry Ripple Coffee Cake

This is from a Country Cooking magazine I have had for years.

• Ready In: 50 mins
• Serves: 9-12
• Yields: 1 cake

Ingredients

• 2⁄3 cup butter or 2⁄3 cup margarine, room temperature
• 2⁄3 cup sugar
• 2  cups flour
• 2  eggs
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 2⁄3 cup buttermilk
• 1⁄3 cup  strawberry jam

Directions

1. 1.
2. Beat butter and sugar in large mixer bowl until light and fluffy.
3. Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
4. Set aside 2/3 cup of the crumb mixture.
5. Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
6. Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
7. Spread batter in a greased 9x9 square baking pan.
8. Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
9. Sprinkle the reserved crumb mixture on top.
10. Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
11. Serve warm.
12. Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
13. Stir and let sit for 5 minutes.