April 14, 2009

Crabapple Jelly Coffee Cake

Browsing my pantry the other day to make room for the growing staples, I found a bottle of unopened crabapple jelly. Actually I couldn't remember how I got it, and I wasn't even sure I did buy it because I had no idea what exactly crabapple jelly is.

Then I googled it "......The crabapple fruit is not an important crop. The plants are grown primarily as ornamentals
, although a few growers produce the fruit commercially. The fruit is preserved or pickled or it is used in making jellies. Most crabapples are grown for their ornamental value, and cultivars are chosen because of their beautiful flowers, foliage, or fruit......"

So I assumed it's like jam or preserves which is good for making coffee cake.

(makes 9" cake)
1 stick unsalted better, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups cake flour
1 tbsp baking powder
1 tsp salt
1 cup crabapple jelly (or your preferred jam or preserves), well stirred
1/2 cup milk
Confectioners sugar for dusting

Preheat oven to 375F.

Butter a 9" cake pan, and line the bottom with parchment paper.

Whisk together cake flour, baking powder and salt.

In the bowl of the stand mixer, beat butter until light and fluffy. Gradually add sugar and beat on medium high speed until pale in color, about 5 mins.

Add eggs, one at a time, and vanilla. Beating well after each addition. Scrape down the sides and bottom of the bowl.

Reduce the speed to low. Mix in the flour mixture and the milk alternately in batches, beginning and ending with flour, until just combined.

Pour half of the batter in the prepared pan, then spoon the jelly over it, leaving 1/2" border around the edge. Top with the remaining batter. Gently smooth the top.

Bake until a toothpick inserted into the cake comes out clean, about 45 mins.

Cool completely on the rack. Dust with confectioners sugar before serving.