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Jam Crumb Cake

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Jam Crumb Cake

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  • Makes: 9 servings
  • Prep 25 mins
  • Cool 20 mins to 25 mins
  • Bake 40 mins to 45 mins

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Ingredients

  • Crumb Topping
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup dairy sour cream
  • 1 teaspoon vanilla
  • 1 10 - ounce jar strawberry or seedless raspberry spreadable fruit

Directions

  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.

Crumb Topping

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup melted butter

Directions

  1. In a bowl, mix flour, brown sugar and cinnamon. Stir in melted butter.

Nutrition Facts

(Jam Crumb Cake)

Servings Per Recipe 9, chol. (mg) 74, Riboflavin (mg) 0, sat. fat (g) 12, Thiamin (mg) 0, iron (mg) 2, vit. A (IU) 583, sodium (mg) 222, cal. (kcal) 498, pro. (g) 5, Cobalamin (Vit. B12) (µg) 0, carb. (g) 75, sugar (g) 43, calcium (mg) 40, Potassium (mg) 87, fiber (g) 1, Fat, total (g) 20, Niacin (mg) 2, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, vit. C (mg) 0, Folate (µg) 77, Pyridoxine (Vit. B6) (mg) 0

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