->Lingonberry Coffee <-

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon each baking powder and salt

1 cup (2 sticks) butter or margarine

2 eggs

1 cup buttermilk or sour milk

1 teaspoon vanilla

1/2 cup chopped almonds or hazelnuts

1 tablespoon sugar

1 1/2 teaspoons ground cinnamon

1/4 cup lingonberry or seedless raspberry jam Heat oven to

Mix flour, 1 cup sugar, baking soda, baking powder and salt in

large bowl. Cut in butter using 2 knifes, until mixture resembles

coarse crumbs. Reserve 1/2 cups crumb mixture. Add eggs, buttermilk

and vanilla to remaining crumb mixture. Beat with electric mixer

on medium speed until well blended. Stir in nuts, 1 tablespoon

sugar and cinnamon into reserved crumb mixture.

1/3 of the batter into greased 9- or 10-inch tube pan. Spoon

1/2 of the jam over center of batter and sprinkle with

1/3 of the

reserved crumb mixture. Repeat layers. Top with remaining batter;

sprinkle with remaining reserved crumb mixture.

45 to 50 minutes or until toothpick inserted in center comes

out clean. Cool 10 minutes; remove from pan. Cool completely on

wire rack.

10 to 12 servings.

Note: For North American users, "sour milk" is not milk that's gone

bad: it's milk which has been purposely soured by adding buttermilk

and letting it incubate for a day in a warm place (at home), or (when made commercially) inoculated with a similar culture, usually

something like Streptococcus lactis, Lactobacillus cremoris, or another of the "milk-friendly" bacteria. "Sour milk" made this

way is thicker than normal milk, but not as thick as sour cream

(which it resembles in taste). For those of us in countries where

commercially made sour milk / sauermilch or its variants can't be

bought in the supermarket, buttermilk is the closest substitute.