Jammin Breakfast Buns...and July's Give-Away

I know I'm a bit late in posting July's Give-Away, but I was trying to think of a special gift in remembrance of Kelly.  She loved gardening, as much as I do, and with all the beautiful flowers that summertime brings, I thought I would offer this framed "bouquet" from paper with a verse that Kelly held dear, although you can easily add a photograph surrounded by the flowers.  As a bonus (lol) I will "throw-in" a copy of my first book: Paper Garden~Summer Blooms.  As always, if you post a comment, your name is entered for the drawing I'll do on August 1st.

This morning also inspired me to come up with yet, another recipe, using jam, of course.  I love making these since I'd rather have something sweet in the morning than eggs.  The moist cake with a middle of your favorite jam is just the thing that will get you going.  I use "crumb-cake" papers, and that's what the baking time is based on, but you could easily do them in a muffin tin, I just think these look a little more elegant.

Jammin Breakfast Buns
8 oz. cream cheese, softened
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 eggs
2 tsp. vanilla extract (I used Vanilla Crush)
1/4 tsp. freshly grated nutmeg
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup milk (1% or 2%)

1/2 - 2/3 cup jam (I've made these with raspberry, strawberry and blueberry, but use your favorite)
Confectioners' sugar

Preheat oven to 350F-degrees/convection or bake
In the bowl of the KitchenAid, using the whisk attachment, beat the cream cheese and butter until fluffy.  Lower speed and add the sugar.  Mix well.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and nutmeg.   In a small bowl, combine flour, baking powder, baking soda, and salt and use a hand whisk to mix well.  Switch to the paddle attachment (if you've been using a KitchenAid). Add the flour, alternately, with the milk, beginning and ending with the flour.  Turn the mixer up to medium and combine well for 1 minute.  Use a one-third measure scoop for placing the batter into the crumb cake papers. 

Smooth the batter, then, use a 2-tsp. scoop to measure jam or just a heaping teaspoon to place the jam in the middle of the batter.

Use a dinner knife to "swirl" the jam into the batter, having the batter encase the jam.

Place the pan in the preheated oven and bake for 22-25 minutes.  If you've used a muffin paper-lined tin, bake for 25-30 minutes, or until golden.  Let cool 10-15 minutes, then, dust with confectioners' sugar before serving.  The cake is wonderfully moist and the warm filling is just the right touch.  Enjoy!