Jellies, reduced sugar or no sugar, home preserved
Steps
Sequence
Step
1
1.Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable shortening.
2
2.For Topping: In a small bowl, combine oats, flour and brown sugar. Cut in peanut butter and butter with two knives or fingertips until mixture is crumbly; set aside.
3
3.For Cake: In a large bowl, combine flour, oats, brown sugar, baking powder and salt, mixing well.
4
4.In small bowl, combine milk, melted butter, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5
5.Pour batter into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter
6
6.Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few crumbs clinging to it.
7
7.Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.
