Strawberry Ripple Coffee Cake

"This is from a Country Cooking magazine I have had for years."
 
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Ready In:
50mins
Ingredients:
11
Yields:
1 cake
Serves:
9-12
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ingredients

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directions

  • 1.
  • Beat butter and sugar in large mixer bowl until light and fluffy.
  • Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
  • Set aside 2/3 cup of the crumb mixture.
  • Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
  • Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
  • Spread batter in a greased 9x9 square baking pan.
  • Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
  • Sprinkle the reserved crumb mixture on top.
  • Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
  • Serve warm.
  • Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
  • Stir and let sit for 5 minutes.

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Reviews

  1. This is SO GOOD! I made using fresh strawberries with a little sugar added for sweetness instead of the jam. I chopped them into small pieces and then mashed them and added the sugar. I didn't add the juice to the mix but mixed in the strawberries with the mixture. This gets rave reviews of 5 plus stars each! Yum Yum! Thank you for this recipe Kathy-Lynn!
     
  2. This recipe is so easy, and gives a little different spin on coffee cakes. I like the idea of the jam marbled through the cake and the crunchy topping. I added some chopped nuts to the topping and my husband and I loved it. Thanks, Carole
     
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RECIPE SUBMITTED BY

I'm a Canadian and I love to bake for fun!!!!!!!!
 
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