JAM CRUMB CAKE FOOD



Jam Crumb Cake image

Provided by Melissa Roberts

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Raspberry     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

For cake
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or preserves
For crumb topping
3/4 stick unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour

Steps:

  • Stir pecans, sugar, flour, and salt in a medium bowl. Drizzle with butter and toss until clumps form.
  • Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.
  • Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.

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