Fruity Coffee Cake
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.
Ingredients for the Coffee Cake:
- ¼ cup granulated sugar
- 1 ½ cup all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ⅓ cup butter, melted
- 1 large egg
- ⅔ cup milk
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- ¼ tsp lemon extract
- ¾ 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.
- ¼ cup firmly packed brown sugar
- ¼ cup slivered almond
- 2 Tbsp flour
- 1 Tbsp cold butter
- In a small bowl, combine topping ingredients; mix until crumbly.