MARMALADE TEA CAKE

“Teatime in London” says he. We sit in our Kamloops living room over a cup of black tea and discuss the latest in politics, scientific research, and ethics. Sometimes we talk about the children. A slice of something would be nice, perhaps a slice of marmalade cake? For me the term ‘coffee cake’ evokes espresso, nuts, buttercream and dark chocolate; the type of cakes served in coffee houses across the EU. Grab the cookie tin dear and look what is waiting for us. In year 49 we are well established in our habits.

Found the recipe on line, but since it no longer resembles the original... Hint. Marmalade is jam. Jam is sweet. There is no need for 1.5 cups of sugar, brown sugar streusel and sugar glaze. Also there is too much liquid. Thanks for the inspiration, but I had to reinvent the recipe. The crumb turns out nice, the flavour is divine and the icing sugar on top is only for looks. Don’t inhale it darling, the powdered sugar will make you cough.  

MARMALADE TEA CAKE

3/4 cup soft butter

1/2 cup sugar

4 eggs

1 tsp vanilla

2-3/4 cups flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 cup buttermilk

1 cup marmalade

icing sugar for sprinkling

• Fully line a 9X13 inch cake pan with parchment paper.
• Cream the butter and sugar until fluffy.
• Add the eggs, one at a time, beating after each addition.
• Add the vanilla and stir.
• Add all the dry ingredients to a medium mixing bowl and whisk it all up.
• Add the dry ingredients alternating with the buttermilk to form a batter.
• Fold in the marmalade.
• Pour the batter into the prepared pan.
• Place in the oven and bake for 25 to 30 minutes or until the cake springs back.
• Remove from the oven and let the cake cool until at least lukewarm.
• If chilled, the cake will slice neatly.
• Sprinkle with icing sugar on the top and serve at room temperature.