Jam Swirl Coffee Cake
Do you ever get (or have you ever gotten) jam from your local Farmer's Market? I found a strawberry-mango jam at the last market we attended and couldn't resist. Besides enjoying the jam on toast, I thought I could showcase it in my Jam Swirl Coffee Cake, but any jam or jelly will do. I normally make this cake with organic strawberry jelly. This cake works equally well for breakfast as it does an afternoon snack with coffee or tea (a fika).
Jam Swirl Coffee Cake
For the cake:
- 3/4 cup milk (or nondairy milk)
- 1 teaspoon apple cider vinegar
- 1/3 cup sugar
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup of jam (of your choice)
For the crumble topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup olive oil
1. Preheat the oven to 375, and line a 10 inch cake pan with parchment paper. If you don't have parchment, you may also coat the pan well with oil.
2. In a large bowl: Combine the milk and apple cider vinegar and set aside to curdle.
3. Make the topping: In a medium bowl, combine the dry crumble ingredients (flour, brown sugar, cinnamon, and nutmeg) with a whisk so that the mix becomes airy. Drizzle the oil over the dry mix and use a large spoon to mix it up until there are large crumbles. Set aside the crumbles.
4. In the large bowl with the milk mix, add the sugar, oil, and vanilla, using an electric beater to mix until just combined. Then add the dry ingredients (the flour, baking powder, and salt), mixing again until combined.
5. Pour the wet cake mix into your prepared cake pan. Now, the fun part: drop spoonfuls of jam evenly on the top of the batter; then use a butter knife to make swirls through the spoonfuls of jam. Don't overthink this! You want to leave small piles of jam and not over-swirl it through the cake. Last, pour your crumble evenly over the top. You may gently push some the crumble in, but resist the urge to push it in too much. You still want crumbles just sitting on top of the cake so that they remain crumbly.
6. Bake the cake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
You may enjoy this cake with coffee or tea alone or as part of a full breakfast. I can't help but wonder if Paddington would enjoy this with his orange marmalade...
