TOPPING
1/3 c Flour
1/3 c Brown sugar
1/2 ts Cinnamon
2 tb Butter
1/4 c Raspberry jam
–CAKE–
2 c Flour
1 c Sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Very soft butter
2 Eggs
1 c Milk
1 ts Vanilla
Here is a recipe that I got from this months HomeMakers magazine. It looks
good and I can’t wait to try it soon.
Topping: In a bowl, mix together dry ingred. cut in butter to make fine
crumbs
Cake: In large bowl combine first 4 ingred; mix thoroughly, add remaining
ingred. Beat at low speed on electric mixer until moistened, then at med.
sped for 1 minute. Spoon batter into paper muffin things about 2/3 full.
Smooth top of batter evenly. Sprinkle with topping and dot with jam. Bake
in 350 oven for 20 to 25 min or until tester comes out clean. Cool.
Yields
1 Servings