What I liked a lot about this coffee cake recipe {found at My Baking Addiction} is that it doesn't have the cinnamon component that is usually found in coffee cakes. {Although, you could certainly add some cinnamon to it if coffee cake isn't the same to you without it.} This one uses fruit preserves for a pleasantly sweet layer of gooey, fruity goodness. Jamie's recipe calls for lemon, but I didn't have any lemons around so I omitted it and added in a few different extracts to make up for the lack of zest. It worked out perfectly.
So, after giving it some thought, I think I will refer to this as "Anything Cake". Because obviously, this cake doesn't require a cup of coffee to make it enjoyable... you'll enjoy it with just about anything.
Coffee Cake
- 1/4 cup granulated sugar
- 11/2 cup all-purpose flour
- 21/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter, melted
- 1 large egg
- 2/3 cup milk
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp lemon extract
- 3/4 cup blueberry preserve {or preserve of your choice, I think it would be just as yum with any other type}
- Preheat oven to 400°F. Spray an 8 inch square baking pan with non-stick cooking spray.
- In a medium bowl, combine the flour, baking powder, salt and sugar. Add butter, egg, milk and vanilla, almond extract and lemon extract. Mix until just combined.
- Pour about half of batter into prepared pan, spreading evenly. Stir the preserves and spread it evenly over batter. Top with remaining batter, again spreading evenly.*
- Prepare topping (see instructions below). Sprinkle over top of the batter.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.
*When I followed this step, I accidentally poured more than half of the batter the first time, leaving me with not enough batter to evenly cover the jam layer. Instead, I applied large blobs of batter and spread them out as much as possible, but some jam still peeked through. It will all be covered by the streusel topping anyway. I still loved how it turned out.
Topping
- 1/4 cup firmly packed brown sugar
- 1/4 cup slivered almond
- 2 tbsp flour
- 1 tbsp cold butter
- In a small bowl, combine topping ingredients; mix until crumbly.
Recipe slightly adapted from a My Baking Addiction recipe
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