Jam crunch cake
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | To 3 3/4 c all-purpose flour | |
| 1 | cup | Sugar |
| 1½ | teaspoon | Salt |
| 2 | packs | Active dry yeast |
| ¾ | cup | Milk |
| ¼ | cup | Water |
| ½ | cup | Margarine |
| 3 | Eggs | |
| ½ | cup | Chopped pecans or other nuts |
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Jam or marmalade |
Directions
Servings: 2 cakes
Thoroughly mix 1¼ cups flour, ¾ cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 ½ cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.) Mix together pecans, ¼ cup sugar and cinnamon. Stir batter down, beat vigorously ½ minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. Posted by Linda Davis