2/3 c. butter
2/3 c. sugar
2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
2/3 c. buttermilk
1/3 c. seedless preserves

Cream butter and sugar. Add 3/4 cup flour and blend to crumbs. Remove 2/3 cup for topping.

To remaining crumb mixture add baking powder, salt, cinnamon, nutmeg, eggs. Beat smooth. Add remaining 1 1/4 cups flour alternately with buttermilk. Beat just until blended. Spread in greased 9 inch square pan. Drop teaspoons of berry jam over top. Cut through batter with knife to marble. Work crumbs between fingers. Sprinkle over top. Bake at 375 degrees for 35 minutes until pick comes out clean. Serves 9.

Sunset Cook Book of Favorite Recipes.