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Any Flavor Buttermilk Coffee Cake

Photo: Hector Sanchez; Styling: Heather Chadduck
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Makes 8 servings
Customize your topping with any fruit-nut combo. We like plum preserves, sliced plums, and almonds, or strawberry jam, sliced strawberries, and pecans.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup granulated sugar
  • 4 tablespoons shortening, melted
  • 1/4 cup fruit preserves or jam
  • 1 cup diced or sliced fresh fruit
  • 1/4 cup chopped nuts
  • 1 teaspoon granulated sugar
  • 1 cup powdered sugar
  • 2 1/2 tablespoons buttermilk

How to Make It

  1. Preheat oven to 350°. Sift together first 4 ingredients. Whisk together eggs and next 3 ingredients in a large bowl. Whisk flour mixture into egg mixture.

  2. Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves by teaspoonfuls over batter, and gently swirl with a knife. Top with diced fruit and chopped nuts. Sprinkle with 1 tsp. granulated sugar.

  3. Bake at 350° for 38 to 45 minutes or until golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool 5 minutes.

  4. Whisk together powdered sugar and 2 1/2 Tbsp. buttermilk. Drizzle over warm coffee cake.