Customize your topping with any fruit-nut combo. We like plum preserves, sliced plums, and almonds, or strawberry jam, sliced strawberries, and pecans.
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
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.
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.
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.
Whisk together powdered sugar and 2 1/2 Tbsp. buttermilk. Drizzle over warm coffee cake.
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