1/3 cup strawberry preserves or 1/3 cup boysenberry preserves
Serving Size: 1 (102) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 136 g41 %
Total Fat 15.2 g23 %
Saturated Fat 9.2 g45 %
Cholesterol 83.9 mg
Sodium 415.7 mg
Dietary Fiber 1 g3 %
Sugars 21.6 g86 %
Protein 5.1 g
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.