Jam-Swirled Coffee Cake

Makes 9 to 12 servings

2 c. all-purpose flour

1/2 c. sugar

1 T. baking powder

1/2 t. salt

1/3 c. butter

1 egg, beaten

3/4 c. milk

1/2 c. apricot preserves

1/2 c. strawberry preserves

Combine flour, sugar, baking powder and salt in a bowl; mix well. Cut in butter with a fork or pastry blender until crumbly. Add egg and milk; stir just until moistened. Spread in a greased 9"x9" baking pan. Spoon preserves over top; use a knife to swirl preserves through batter. Sprinkle evenly with topping. Bake at 400 degrees for 25 to 35 minutes. Use toothpick to check for doneness. Serve warm.

Topping:

2/3 c. brown sugar, packed

2 T. all-purpose flour

2 T. butter

1/2 c. chopped walnuts

In a small bowl, mix ingredients with a fork until crumbly.

Jams and preserves keep well, so pick up a few jars of local specialties like beach plum, peach or boysenberry on family vacations. Later, use them to bake up jam cakes or thumbprint cookies...the flavors will bring back happy memories!