Jam Crumb Cake
Cook time
Total time
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • ½ cup milk (I used 1%)
  • 1 large egg
  • ½ cup jam (your choice - I used strawberry)
Crumb Topping
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • ¼ cup packed brown sugar (either light or dark is fine)
  • ¼ cup granulated sugar
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 cup plus 2 tablespoons all-purpose flour
  1. Preheat oven to 400 degrees F with the rack in the middle. Line and/or grease a 9-inch square or round cake pan.
  2. Make the cake batter first. Whisk together flour, sugar, baking powder, and salt in a medium bowl and set aside. Beat together the butter, milk, and egg in a large bowl, then gradually mix in the flour mixture until just combined. Pour the batter into the cake pan. Dollop spoonfuls of the jam all over surface, then swirl into batter with butter knife.
  3. To make the crumb topping, combine the butter, sugars, cinnamon, and salt until smooth. Stir in the flour, then blend with your fingertips or a fork until incorporated and crumbs have formed. Sprinkle the crumbs in large clumps over top of cake (I used about ¾ of the topping and froze the rest).
  4. Bake the cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. It should be just lightly golden. Allow the cake to cool completely before removing from the pan. Dust with powdered sugar, if desired.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/11/20/jam-crumb-cake/