Mom's Jam Swirl Coffee Cake

Photo courtesy of bakingbites.com

INGREDIENTS:
2 ¼ cups sifted flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) butter
room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup (1/2 pint) dairy sour cream, room temperature
Jam

Cinnamon-Nut Topping:
½ cup chopped nuts
2 Tablespoons sugar
1 teaspoon cinnamon

Paula's Alternate Topping:
1/2 cup flour
1/2 cup sugar
1 tablespoon cinnamon
1 cube (1/2 cup) butter
1/3 cup oatmeal

Preheat oven to 350. If using a glass baking dish, preheat oven to 325. Butter and flour a 9 inch tube pan or a 13 x 9 x 2” baking dish. Set aside. Prepare topping. If using my topping recipe, then mix the flour, sugar, and cinnamon, then cut into the cube of butter. Then mix in the oatmeal. Set aside the topping. Sift and measure flour, sift again with baking powder, soda and salt. Cream butter with sugar. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition. Spread half of batter in pan. Spread or drop jam on top, then sprinkle half of the topping over the jam. Spoon on remaining batter and sprinkle with remaining topping. Bake cake in tube pan 45-50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away from sides of pan when done. Cool 20 minutes before removing from pan. Serve warm or cooled. Makes 12 to 16 servings.

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Love you,
MOM