Jam crunch cake

Yield: 2 Servings

Measure Ingredient
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

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

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