Jam Crunch Cake

16.09.2008 | Author: Cook | Posted in Cakes
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Jam Crunch Cake


Servings: 2
Ingredients: 

  • 3 1/4    To 3 3/4 c all-purpose flour
    • 

  • 1 c  Sugar
    • 

  • 1 1/2 ts Salt
    • 

  • 2 pk Active dry yeast
    • 

  • 3/4 c  Milk
    • 

  • 1/4 c  Water
    • 

  • 1/2 c  Margarine
    • 

  • 3    Eggs
    • 

  • 1/2 c  Chopped pecans or other nuts
    • 

  • 1/4 ts Cinnamon
    • 

  • 1 c  Jam or marmalade
    •

Servings: 2 cakes

Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk,
water, margarine until warm, gradually add dry ingredients, beat two
minutes. Add eggs and 1 1/2 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, 1/4
cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 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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