Victorian Jam Coffee Cake

Crust:
c. flour
c. sugar
tsp. ground cardamom or cinnamon
3 Tbs. cold unsalted butter

Cake:
1 1/2 c. flour
1/3 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/8tsp salt
1c. ricotta cheese
2 eggs
3 Tbs. vegetable oil or melted butter
1/2c. Damson apricot, plum or blueberry-lime preserves or rhubarb marmalade-anything
(try to go with something not too sweet and more tart)


In a small bowl, combine 1/4c. flour, sugar and cardamom. Cut in butter until coarse crumb in texture. Set aside. In a large bowl, combine 1 1/2 c. flour, sugar, baking powder, baking soda and salt. Mix well and set aside. In a medium bowl, whisk together eggs, ricotta and oil. Make a well in the center of dry ingredients (the stuff in the large bowl) Pour in egg mixture and stir until just combined, batter will be lumpy and stiff. Spread in a greased 8-in springform pan or a greased and floured 8in x 3in layer cake pan. Dot preserves over surface of batter. With a knife, gently swirl through batter to create ripples. Smooth top with knife. Sprinkle with crust mixture. Bake at 375deg for 40-45 min or until toothpick comes out clean. Cool on rack 10 min before removing springform sides or cool in cake layer pan 1 hr. Loosen edges w/ knife. Serve warm or room temperature. Best if served same day (gets a little dry if longer but the cardamom flavor really stands out if served later).