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Coffee Cake: Blackberry Jam Coffee Cake

Source of Recipe


From "Breakfast with Friends" by Elizabeth Alston






List of Ingredients



• -- Topping --
  
• 2/3 cup all-purpose flour
  
• 1/4 cup packed light or dark brown sugar
  
• 3/4 tsp ground cinnamon
  
• 4 Tbsp unsalted butter, at room temperature
  
• .
  
• -- Batter --
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, melted and cooled
  
• 2-1/2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 1-1/2 tsp ground nutmeg
  
• 1/2 tsp salt
  
• 3/4 cup packed light or dark brown sugar
  
• 3 large eggs
  
• 1 cup buttermilk
  
• Finely grated zest of 1 lemon
  
• 1/2 cup blackberry jam
  






Instructions



1. To prepare the topping: Combine the flour, brown sugar and cinnamon in a bowl. Work in the butter until the mixture is crumbly. Set aside.
   
   
2. Preheat oven to 350 degrees (F). Lightly butter a 9x13-inch baking dish, or spray with vegetable cooking spray.
   
   
3. To prepare the batter: Melt the butter and let cool slightly. Sift together the flour, baking powder, soda, cinnamon, nutmeg and salt; set aside. Combine melted butter and sugar with an electric mixer until smooth. Add eggs and buttermilk, beating to blend. Add the lemon zest and dry ingredients, beating just to blend. Transfer batter to the prepared pan. Spoon the jam on top and swirl gently through batter with a rubber spatula. Sprinkle with topping.
   
   
4. Bake 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack. When cool, cover well.
   
   To reheat the coffee cake, place, covered, in a 200-degree (F) oven about 30 minutes.
   
   Makes 12 pieces.