Jam Crumb Cake

I'm back!  I'm sorry but the weather seemed way to hot to think about cooking, let alone baking!   Our family also had a Wedding and Showers to prepare for.  CoVid definitely made it challenging but my son and now daughter in law tied the knot!  Yay!!

I found this great but easy recipe from Martha Stewart that used up that bottle of Jam that has sat in my fridge all year.  You can use one flavor or do one side one flavor and the other side something different or even swirl two together.  The choice is endless.  

If you have leftovers, the crumble stay crunchy the next day and it freezes well. 

Jam Crumb Cake

Topping:

! c. All purpose Flour

⅓ c. Packed brown sugar

6 Tbsp. Butter melted

Cake:

2 c. All purpose Flour

2 tsp. Baking powder

¼ tsp. Table salt

¾ c. Butter at room temperature

¾ c. White sugar

2 large eggs at room temperature 

⅔ c. Milk

1 to 1½ c. Jam

1. Topping:  Whisk together flour and brown sugar.  Stir in melted butter and toss to combine.
2. Cake: Spray a 9 x 13 inch pan with non stick spray.  Line with parchment leaving a 2 inch overhang on either side.
3. In a medium bowl mix flour, baking powder and salt together.  Set aside.  In another larger bowl with a mixer on medium high, beat butter and sugar together until light and fluffy (about 2 minutes).  Add eggs one at a time until mixed throughly.  Reduce speed to low and alternately add milk and flour until combined.
4. Scrape into prepared pan and spread jam over the top.  Sprinkle with topping making large clumps.   Bake at 350℉ for 45 to 50 minutes or until toothpick comes out clean.  Let cool 15 minutes and then using parchment lift onto a rack and let cool completely.