August 4, 2011

Blackberry-Lemon Coffeecake

3 cups. rice krispies
1-1/2 all purpose flour
3/4 cup. sugar
1/2 cup. margarine
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
3/4 cup. buttermilk
1 tsp. grated lemon peel
1/2 cup. seedless blackberry jam
vegetable cooking spray

   In large mixing bowl, stir together rice krispies cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.

   Beat together egg, buttermilk, and lemon peel. Add to cereal mixture, stirring only until combined. spread 2/3 batter evenly over bottom of 9 x 1-1/2 inch round cake pan that has been coated with cooking spray.

   Evenly spread jam over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over jam. (All of jam will not be covered) Sprinkle top completely with reserved topping mixture.

   Bake at 350F*. about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.

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