Dutch Butter Cake

1. Preheat oven to 350° F. Spray a 9-inch cake pan with cooking spray.

2. In a large bowl, mix the flour, sugar and salt. Cut cold butter into tablespoons. Using a pastry blender, cut in the butter until it is an evenly crumbly mixture. Make a well in the center and add the egg and vanilla; add ginger, if desired. Mix until it begins to hold together.

3. Divide in half and press half in pan. Pat out, top with jelly and then the remaining dough. Mix reserved egg with milk and brush on dough. With the tines of a fork, make a crisscross pattern on the top of the dough.

4. Bake for 30 to 35 minutes. If you want to remove it from the pan, let it cool 30 minutes.

Tips + Tricks:

• You can also use a food processor to combine flour, sugar and salt. Pulse to mix. Add cold butter cut into tablespoons and pulse several times until mixture is evenly crumbly. Add egg and vanilla; and ginger, if desired. Pulse only until it starts to hold together.

• To put your own spin on this recipe, you can substitute the lemon jelly with any flavor jelly you have on hand.