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.
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.