Crumb-Topped Jam Coffeecake Recipe
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Ingredients : Crumb-Topped Jam Coffeecake Recipe
topping-
2/3 cup flour, all-purpose
1/2 cup light brown sugar, packed
1 cup slivered almonds, or chopped
blanched almonds
1/2 cup unsalted butter, 1 stick
chilled and cut in 8 pieces
cake-
2 cup flour, all-purpose
1/2 tsp baking soda
1 tsp baking powder
1/2 cup unsalted butter, room temp
1/2 cup sugar
1/2 tsp almond extract
2 large eggs
1 cup orange marmalade, or rasp-
or raspberry jam
1/2 cup buttermilk, room temp
Make the topping: 1. Place all ingredients in a food processor and pulse
until the mixture forms curds and holds together when pressed between your
fingers. Leave in processor until needed. Make the cake: 1. Heat oven
to 350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measure
the FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to
combine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with an
electric mixer on medium speed. 5. Add the EGGS (without the shells), one
at a time, beating for a minute after each addition. (Don't be alarmed if
it looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix in
half the FLOUR mixture on low speed and beat just until it is
incorporated. 8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOUR
and beat just until smooth. 10. Spread the batter in the pan, using a
spatula to help get an even layer. 11. Sprinkle the topping over the cake
and pat gently into the batter with your fingertips. 12. Bake 40 to 45
minutes, until a toothpick inserted in the center comes out clean and the
cake starts to pull away from the sides of the pan. 13. Cool the cake in
the pan on a rack for 20 to 30 minutes before serving, or, wait until it
reaches room temperature.
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Per Serving (excluding unknown items): 376 Calories; 15g Fat (35.1%
calories from fat); 7g Protein; 56g Carbohydrate; 3g Dietary Fiber; 52mg
Cholesterol; 133mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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