My grandma used to make this special coffee cake all the time. It brings back warm childhood memories, so I share with you. This coffee cake is M’mm-M’mm elegant eating, and perfect for anyone with a sweet tooth. Enjoy it while sipping coffee, breakfast tea, or milk.
First, prepare the buckle:
- 2/3 c Brown Sugar
- 2 1/4 TBSP Flour
- 2 tsp Cinnamon
- 2 1/4 TBSP Butter
- 1/4 tsp Nutmeg
- Pinch Ground Clove
- 1/2 c. Chopped Walnuts
Sift together flour, cinnamon, and nutmeg. Melt butter (I melt using microwave), add brown sugar and mix together. Next, fold in dry sifted until incorporated. Lastly, fold in nuts.
- 9 tsp of Raspberry Sparkling Jam
Second, prepare the cake:
- 2/3 c Sugar
- 1/3 c Shortening (softened)
- 1 egg
- 2 tsp Vanilla
- 1/2 C. Whole Milk
- 1 1/2 + 2 TBSP Flour
- 2 tsp. Fine Baking Powder
- 2 pinches Sea Salt.
Lightly beat egg. Cream sugar and shortening. Blend eggs into creamed ingredients. Next, add milk, salt and vanilla. Again, blend thoroughly. Sift flour and baking powder twice, and add to creamed mixture. Fold slowly in until all incorporates smooth.
Third, prepare 9” pan:
Lightly flour pan to avoid sticking. Apply in a random pattern half the buckle mixture. Next add 1/2 of cake. Sprinkle in 1/4 more of the buckle mix on top, and then add remaining cake mix. Sprinkle top with remaining 1/4 buckle mix, and swirl dollop in the jam. Since the pan is 9x9, swirl dollop the jam in evenly so that It will melt evenly while baking.
Bake at 375 for 30 - 35 minutes. Test by using a knife or toothpick into center until it comes out clean.