Crumb-Topped Jam Coffeecake
Yield
1 cakePrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| topping | |||
| ⅔ | cup |
all-purpose flour
|
|
| ½ | cup |
brown sugar
light, packed |
*
|
| 1 | cup |
almonds
slivered, blanched, chopped |
*
|
| ½ | cup |
butter, unsalted
chilled and cut in 8 pieces |
|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
butter, unsalted
room temp |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
orange marmalade
or raspberry jam |
|
| ½ | cup |
buttermilk
room temp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| topping | |||
| 158 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 237 | ml |
almonds
slivered, blanched, chopped |
*
|
| 118 | ml |
butter, unsalted
chilled and cut in 8 pieces |
|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
butter, unsalted
room temp |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
orange marmalade
or raspberry jam |
|
| 118 | ml |
buttermilk
room temp |
|
Directions
Make the topping.
Place all ingredients in a food processor and pulse until the mixture forms curds and holds together when pressed between your fingers.
Leave in processor until needed.
Make the cake.
Heat oven to 350℉ (180℃).
Butter and Flour a 9 x 12 inch baking pan.
Measure the flour, baking soda, and baking power.
Set aside.
Cream the butter, sugar, and almond extract with a fork Add the eggs (without the shells), one at a time, beating for a minute (Don't be alarmed if it looks curdled). Mix in the marmalade or jam on low speed. Mix in half the flour mixture on low speed and beat just until it mixes. Add the buttermilk and mix. Add the rest of the flour and beat just until smooth. Spread the batter in the pan, using a spatula to help get an even layer. Sprinkle the topping over the cake and pat gently into the batter with your fingertips. Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the cake starts to pull away from the sides of the pan. Cool the cake in the pan on a rack for 20 to 30 minutes before serving, or, wait until it reaches room temperature.
