Total Time
45mins
Prep 20 mins
Cook 25 mins

The suggestion is to use raspberry jam, but I imagine you could substitute any flavor jam of your preference. This cake has a beautiful crunchy crumb topping and along with the jam layer, it makes a pretty presentation. From Gourmet Magazine, December 2007.

Ingredients Nutrition

Directions

  1. To Make the Cake:.
  2. Preheat oven to 400 degrees F and place rack in the center of oven.
  3. Generously butter a 9" square or round cake pan.
  4. In a bowl, whisk together flour, sugar, baking powder and salt.
  5. In a large bowl whisk together butter, milk and egg; then whisk in flour mixture just till combined.
  6. Pour batter into cake pan.
  7. Dollop jam all over surface, then swirl into batter with spoon.
  8. To Make Crumb Topping:.
  9. Whisk together butters, sugars, cinnamon and salt until smooth.
  10. Stir in flour, then blend with your fingertips until incorporated.
  11. Sprinkle crumbs in large clumps over the top of batter.
  12. Bake cake until a wooden pick inserted in center comes out clean and side begin to pull away from pan, about 25 minutes.
  13. Cool in pan on a rack for 5 minutes before serving.

Reviews

(2)
Most Helpful

Not in love w/this recipe. Used strawberry preserves, so maybe that's where I went wrong. Cake looked (and cooked) nice, but just had no taste. The crumb topping was thicker than the cake itself & had more flavor. I'm going to try it again w/raspberry jam (and more of it this time) b/c it was so easy to make.

Luxe_Babes February 11, 2009

This is a very dense cake with a nice crumb topping. I used a seedless raspberry spread and think I should have used a jam or preserves instead as it would have been easier to spread in the batter. It is a great cake to warm up a bit in the microwave and serve with a cup of coffee/tea. My DH enjoyed it along with me for a late breakfast today. Chose this recipe for the Zaar Cookbook Tag 08 Game.

HokiesMom January 26, 2008

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