Ingredients: |
Ingredients: Streusel Topping:
1/4 cup whole wheat pastry flour (or all purpose)
1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cut in pieces
Cake:
1-1/2 cups whole wheat pastry flour (or 50-50 combo of all purpose and regular whole wheat or spelt)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 egg
2/3 cup milk (or milk substitute)
1/4 cup butter, melted (can use oil if need dairy free)
1/2 cup blackberry jam (or other jam of choice)
1/4-1/3 cup fresh blackberries, plus more for garnishing (optional)
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Directions: |
Directions:Heat oven to 375º. Grease an 8-inch springform pan.
Make Topping: Add flour, sugar, and cinnamon to a small bowl. Cut in the butter using a pastry cutter or fork until the size of bread crumbs. Set aside.
Make Cake: Using a large mixing bowl or stand mixer, stir together the flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl or 4-cup glass measure, whisk the egg with the milk and melted butter.
Add egg mixture to flour mixture and stir until smooth. Spread the batter in the prepared pan.
Spoon the jam over the batter evenly and then use a knife to swirl it into the batter in figure 8 patterns for the ripple.
Sprinkle the top with the streusel.
Bake 40-45 minutes until the topping is browned and a toothpick inserted in the center comes out with just a few crumbs.
Let stand 5 minutes before removing pan sides. Serve warm or let cool and serve at room temperature.
Make Ahead: can be made the day before - leave sides on pan and cover with a plastic "shower cap" cover at room temperature. Heat in 325 oven for 5-10 minutes to warm before serving, if desired. To Freeze: cut into wedges and place in freezer-safe containers to freeze for 3 months. |
This recipe for Blackberry Swirl Coffee Cake is from