A ribbon of haskap jam gives this simple cake a tart-sweet centre and a beautiful berry lift.
Ingredients
- 1½ cups all-purpose flour
- ¼ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ⅓ cup melted butter
- 1 large egg
- ⅔ cup milk
- ¾ cup haskap jam
Topping
- ¼ cup firmly packed brown sugar
- 2 tablespoons flour
- 1 tablespoon butter
- ¼ cup sliced almonds
Method
- Heat the oven to 200°C and grease an 8- or 9-inch square baking pan.
- Combine the flour, sugar, baking powder, salt and allspice. Add the melted butter, egg and milk, and mix until just blended.
- Spread half the batter into the pan. Spoon over the haskap jam, then cover with the remaining batter.
- Rub the topping sugar, flour and butter together until crumbly. Scatter over the cake and finish with the almonds.
- Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
Contains wheat, egg, milk and almonds.