Sunday, July 31, 2011
Cinnamon-Crumble Jam Coffee Cake.
About a month and a half ago, our refrigerator started making very loud humming sounds. This was a very expensive fridge and very new (bought last summer!) We looked up information on the internet, we disconnected the fridge overnight, we cleaned, we removed ice, we called, we had a repairman come look at it, he ordered a part that the fridge company didn't have anymore. Needless to say, we got a new fridge this week at the expense of the old fridge's company :)
Long story short, I moved a lot of food from fridge to fridge and realized how much stuff gets pushed aside and neglected. There was a teeny bit of strawberry jam left in a big jar. This is what I did with it. It was absolutely delicious and you should make it with whatever jam you've got hanging about in your fridge!
Cinnamon-Crumble Jam Coffee Cake
Adapted from Cooking Light
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon ground ginger
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
In a small bowl, whisk together the flour, brown sugar, spices and salt. Using a fork or two knives, cut the cold butter into the dry mixture until crumbs form. Set aside while you make the cake batter.
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg
1/2 cup buttermilk, or 6 tablespoons milk plus 2 tablespoons lemon juice or vinegar
1/4 cup jam of your choice
Preheat the oven to 350 degrees F. and grease an 8x8" square baking dish with nonstick cooking spray.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a larger bowl, cream together the butter and sugar, then add the egg. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Scrape half of the batter into the prepared pan and spread evenly. Spoon dollops of the jam over the batter and spread it as evenly as you can, then top with the rest of the batter. (I found a small off-set spatula was perrrrfect for this!) Sprinkle the reserved crumb mixture on top and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
Let cool completely before cutting into squares. Stored at room temperature, this cake keeps for 3 days.