1 cup (2 sticks) unsalted butter, chopped 1/2 cup granulated sugar
¾ cup light brown sugar, packed 1 1/2 tsp ground cinnamon
¼ teaspoon freshly ground nutmeg Pinch of salt
2 ½ cups minus 1 tablespoon all -purpose flour
2 ¾ cups all-purpose flour
1 ¼ cups + 2 ½ tablespoons powdered sugar
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk*
¾ cup unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1 cup Ruk's Preserves Blueberry Jam (or any flavor)
Iin a large saucepan, melt the butter over medium heat.
Remove from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir well and break up any sugar lumps.
Add the flour and mix until well blended and pasty.
Put it in the fridge while you make the batter.
Preheat the oven to 350°F. Butter a 13" x 9" baking pan**.
In a large bowl, combine the flour, powdered sugar, baking powder and salt. Combine them thoroughly.
In a medium bowl, whisk together the eggs, milk, butter and vanilla until well combined.
Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended – do not overmix.
Pour the batter into the prepared pan and smooth the surface.
Gently spread the jam over the batter.
Top the jam layer with the topping, breaking up the pieces as you go, sprinkling it evenly over the jam, forming a generous layer.
Bake until the cake springs back when lightly pressed and a skewer inserted in the center of the cake comes out clean, 40-50 minutes. Remove from the oven and set the baking pan over a wire rack. Cool completely before slicing and serving.
YIELD: 15-18 Servings
Recipe altered by Ruk's Preserves originally from Technicolor Kitchen