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Lingonberry Hazelnut Coffee Cake

ELKI Customer


 2 ¾ C. Flour                                                1 C. Buttermilk
1 C. Sugar                                                    1 tsp. Vanilla
1 tsp. Baking Soda                                       ½ C. Hazelnuts or Almonds chopped
½ tsp. each Baking Powder and Salt            1 Tbsp. Sugar
1 C. Butter or Margarine                               1 ½ tsp. Cinnamon
2 Eggs beaten                                              ¼ C. Elki Lingonberry Jam


Heat oven to 350 F.

Sift together flour, sugar, baking soda, baking powder and salt into large bowl.
Cut in butter using 2 knifes or pastry cutter, until mixture resembles coarse crumbs. Reserve ½ C
crumb mixture.
Add beaten eggs, buttermilk and vanilla to remaining crumb mixture and beat with electric mixer
until well blended.

Stir chopped nuts, 1 Tbsp. sugar and cinnamon into reserved crumb mixture.

Spoon 1/3 of the batter into greased 9 or 10-inch tube pan.
Spoon ½ of the jam over center of batter and sprinkle with 1/3 of the reserved crumb mixture.
Repeat layers.
Top with remaining batter and sprinkle with remaining crumb mixture.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely on wire rack.


Filed Under

*Elki: Preserve / Jam Recipes, Dessert Recipes, Lingonberry Recipes by Recipes & More!


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