Strawberry Jam Coffee Cake

 

Another wonderful use of the native strawberries (or any native berries, for that matter) of the New England summers. 

• 6 ozs butter, melted 
• 1 c milk 
• 2 eggs 
• 2 ¼ c flour 
• 1 c sugar 
• 1 T baking powder 
• 1 t salt 
• 1 c strawberry jam 

Preheat oven to 375 degrees. 

Grease the bottom of a ten inch spring-form pan, line with parchment paper, grease parchment paper and set aside. 

Place butter, milk and eggs in a large bowl and whisk together. 

In another bowl, place the flour, sugar, baking powder and salt and mix to combine.  Sprinkle the dry ingredients over the wet and whisk until just combined. 

½ c brown sugar 1 c granulated sugar 1 t cinnamon ¼ t salt 2 c flour 6 ozs butter, melted 

Place the sugars, cinnamon, salt and flour in a medium sized bowl and mix together.  Stir in the melted butter and mix to form crumbles.   

Place half of the batter into the cake pan.  Place spoonfuls of jam and a third of the crumbles over batter.    Top with remaining batter and finish with the remaining crumble mixture. 

Bake for fifty minutes -turning the heat down to 350°F after the first ten minutes.  Cake is done when firm in the center.