Instructions |
| 1. |
Preheat oven to 375F 190C. |
| 2. |
Grease and flour a 8 inch 20cm spring form pan. You can us a round cake pan, but your will have to do a bit of fancy hand work with plates to flip the cake so the crumb topping is not on the bottom. |
| 3. |
In a small bowl, mix 1/4 cup 35g flour, 1/3 cup 75g of sugar, cinnamon , and cardamom. |
| 4. |
Cut in the chilled butter until coarse crumbs are formed. Set aside. This will be the coffee cake topping. |
| 5. |
In a large bowl, stir together remaining flour 1 1/2 cups - 210g and sugar 1/3 cup - 75g. |
| 6. |
Stir in baking powder, salt, and nutmeg. |
| 7. |
In a small bowl, beat the egg, milk and melted butter together. |
| 8. |
Make a well in the flour mixture and then pour in the egg mixture, stirring until mixture is smooth. |
| 9. |
Spread batter into the prepared spring form pan. |
| 10. |
Melt the jam for a few seconds on the stove top or microwave this makes it easier to pour. |
| 11. |
Drizzle the jam on to the batter as evenly as you can, then draw a knife through the batter in several strokes back-and-forth to marble the jam through the batter don't over do it. Enjoy making your own pattern. |
| 12. |
Sprinkle the top evenly with the cinnamon-cardamom-sugar topping mixture. |
| 13. |
Bake until the top is well browned, 40 to 45 minutes. |
| 14. |
Let cool 5 minutes and then remove the spring form pan sides. |
| 15. |
Enjoy warm with a nice cup of coffee and friends. |
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