Looking for a Recipe for Coffee Cake Using Jam or Conserves /Preserves?
Here is a recipe idea with pictures for a cake which uses jam with common ingredients you probably have on hand.
I made this coffee cake with rhubarb jam, but you can use ANY fruit jam for this recipe - homemade jam or store purchased jam!
This simple coffee cake recipe uses ingredients that are so common that you probably already have them all in your kitchen!
I often get asked the question: What do you use homemade fruit conserves for?
Fruit Conserves can be eaten alone or as a dessert, or you can use them as you would any jam - on toast, on scones or muffins, or as a fruit topping for cake, ice cream, or yogurt.
Or, added to a cake recipe such as the one below - yummy!
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 large size egg
3/4 cup milk, slightly warmed
1/2 cup vegetable oil
1/2 tsp. vanilla extract
1/3 cup fruit jam or fruit conserves (I used my rhubarb-strawberry jam)
2 tbsp. sliced almonds or chopped pecans, optional
In a large size bowl, combine the flour, sugar, baking powder and the salt.
In a medium size bowl, combine the egg, milk, oil and vanilla, and whisk together.
Gently stir the egg mixture into the flour mixture, just until combined, do not over-mix.
Spoon the batter mixture into a greased 8" x 8" square or an 8" round baking pan, smoothing the top with a spatula.
Dot and gently smooth the top with the fruit jam or fruit conserves and sprinkle the nuts over top (optional).
Bake at 350° F for about 30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to over-bake the cake or else it will become too dry.
Serve warm or cold, plain or, if desired add a dollop of whipped cream or ice cream.
If you do not have chopped pecans on hand, simple place the whole pecans between a piece of waxed paper, or a plastic bag, and roll over the nuts with a pastry rolling pin.
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner