- 15 mins
- 45 mins
Ingredients
- For the Topping:
- 2 cups flour (sifted all-purpose, 9 ounces)
- 1/2 cup sugar (granulated)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (5 tablespoons plus 1 teaspoon)
- 1 egg (beaten)
- 3/4 cup milk
- 1/2 cup apricot preserves
- 1/2 cup peach preserves (or strawberry, or pineapple preserves)
- 2/3 cup brown sugar (light, firmly packed)
- 2 tablespoons flour
- 2 tablespoons butter (softened)
- 1/2 cup walnuts (chopped, or pecans)
Preparation
Step 1
Total: 45 mins Prep: 15 mins Cook: 30 mins Yield: 9 Servings (serves 9)
01 Heat the oven to 375 F.
02 Into a medium bowl, sift together 2 cups of flour, the granulated sugar, baking powder, and salt. Cut in 1/3 cup of butter with pastry blender to make a fine crumbly mixture. Add the beaten egg and milk; stir just until dry ingredients are moistened.
03 Spoon batter into a generously buttered 9-inch square pan. Spoon both kinds of preserves over the batter and then swirl it through the batter with a knife.
04 Mix topping ingredients with fork or fingers until crumbly and sprinkle evenly over batter.
05 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
06 Cut into squares and serve while still warm.