Description
There’s nothing like a fresh-from-the-oven coffee cake on a weekend morning. Make the weekend extra special with this coffee cake swirled with Garden Club jam. The cinnamon-crumb topping is the finishing touch.
Ingredients
- 3/4 cup Hiland Unsalted Butter, softened
- 1 cup sugar
- 1 teaspoon Griffin’s Vanilla
- 2 large Equally Yolked eggs
- 2 1/4 cups Shawnee Mills All-Purpose Flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup Hiland Sour Cream
- 1/4 cup Garden Club Strawberry Preserves
- 1/4 cup Garden Club Peach or Apricot Preserves
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Step 1: Preheat oven to 350 degrees. Lightly grease a 9-inch square baking dish.
- Step 2: Cream together butter and sugar until light and fluffy. Add vanilla, stirring to combine. Beat in eggs, one at a time, mixing until batter is smooth.
- Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture, alternating with sour cream. Begin and end with the sour cream, beating well between each addition. Spread batter into a pan.
- Step 4: In a small bowl, stir together strawberry and peach preserves, then drop by the spoonful on top of the batter. Gently swirl the preserves through the cake batter using the tip of a spoon
- Step 5: Make crumb topping by combining 1/4 cup of butter, 1/4 cup of brown sugar, 1/4 cup of flour, and 1/4 teaspoon of cinnamon. Using the back of a spoon, spread the crumb topping onto the batter.
- Step 6: Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean.
