Saturday, March 29, 2008

Jam Swirl Coffee Cake

This sweet, simple breakfast cake, best served a bit warm, is easy enough for the laziest of Sunday mornings.

2 cups flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg beaten
3/4 cup milk
3/4 to 1 cup of jam or preserves (you can use 1/2 cup each of 2 different types if you like)

Sift together flour, sugar, baking powder and salt
Cut in butter to make a fine crumbly mixture
Add beaten egg and milk and stir just until combined and all dry ingredients are moist

Batter will be fairly sticky and thick. Turn out into a well-greased 8 or 9 inch square pan

Spoon jam or preserves over batter and then swirl in, making sure to evenly distribute the jam but not overmixing it

Sprinkle a bit of white sugar over the top

Bake at 400 degrees for 25 to 30 minutes until set and a bit golden brown

Allow to cool for at least 5 minutes before cutting to allow the jam to set

Left-over cake is fine served cold or reheated in the microwave for a few seconds

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