Friday, January 22, 2010

Baking: Jam Crumb Cake

Jam Crumb Cake

A very easy little cake to make. I am busy cleaning my kitchen pantry and the fridge - trying to use up the odds and ends of things- so I gathered up all those partially empty jelly jars and mixed them together for the Jam in this cake. Any kind of Jam would work.

"Spreadable fruit jam ribbons through this crumb cake, sinking here and there for a marbled look. A generous crumb topping adds more flavor."
Prep: 25 minutes
Cool: 20 minutes
Bake: 40 minutes


* Crumb Topping (recipe follows)
* 1-1/2 cups all-purpose flour
* 1/2 tsp. baking powder
* 1/4 tsp. baking soda
* 1/8 tsp. salt
* 1/3 cup butter, softened
* 3/4 cup granulated sugar
* 1 egg
* 1/2 cup dairy sour cream
* 1 tsp. vanilla
* 1 10-oz. jar strawberry or seedless raspberry spreadable fruit- I used half peach and half orange marmalade


1. Grease a 9x9x2-inch baking pan; set aside. Mix together the Crumb Topping; set aside. In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, sour cream and vanilla and beat until mixture is smooth. Beat in flour mixture just until combined. (Batter will be thick).

3. Spread the batter into prepared pan. Spoon spreadable fruit over batter, spreading evenly. Sprinkle Crumb Topping over all.

4. Bake in a 350 degree F oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 20 to 25 minutes. Serve warm. Makes 9 servings.

5. Crumb Topping: In a bowl, mix 1-1/4 cups all-purpose flour, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon. Stir in 1/2 cup melted butter.

Recipe from Midwest Living Magazine

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