INGREDIENTS – 1 1/2 cups all purpose flour, 1/4 cup sugar (evaporated cane sugar), 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground allspice, 1/3 cup melted butter, 1 large egg, 2/3 cup milk, 3/4 cup honeyberry jam
TOPPING – 1/4 cup firmly packed brown sugar (or evaporated cane sugar), 2 tablespoons flour, 1 tablespoon butter, 1/4 cup sliced almonds (sprinkled last)
DIRECTIONS – HEAT oven to 400F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off. COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended. POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter. COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Adapted from Smucker’s blueberry coffee cake recipe.