Saturday, June 6th, 2009

Raspberry Jam Crumb Cake Recipe

Sigh. SAT’s have worn me out. I’m happy that it’s over (for now…). Since last night, I have been craving a great crumb cake. So, I pulled out my recipe binder (I am so glad that I have this!). I turned through the several hundred pages of printouts and hand-written recipes until I found what I was looking for. Raspberry Jam Crumb Cake.

After finding the recipe, I could not stop thinking about it. Heck, during the third section of my SAT’s, I was already thinking about the treat that I was going to reward myself with. I couldn’t wait.

Once I arrived home. I was ready to bake. With full determination, I lied out all of the necessary ingredients needed to make this phenomenal crumb cake.

So, after finding the printout (This recipe happens to be from Gourmet), anticipating to make it (and eat it), I was finally left with a very appetizing Raspberry Jam Crumb Cake

INGREDIENTS:

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

PREPARATION:

Make Cake:
Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan (I prefer the latter).

Whisk together flour, sugar, baking powder, and salt.

Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

Make Crumb Topping:

Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.

Recipe courtesy of Gourmet

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