Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes.Sprinkle crumbs in large clumps over top of cake. Stir in flour, then blend with your fingertips until incorporated. Whisk together butter, sugar, cinnamon, and salt until smooth.Dollop jam all over surface, then swirl into batter with spoon. Whisk together melted butter and egg in a large bowl, then whisk into flour mixture until just combined.Whisk together flour, sugar, baking powder, milk and salt.Preheat oven to 400☏ (205☌). Generously butter a 9-inch square or round cake pan.1/2 cup all-purpose flour (will increase to 2/3 cup).1/2 cup raspberry jam or preserves (i used not enough, need to add more).3/4 stick unsalted butter, melted (i used about 40g).1/2 cup sugar (to reduce further to 1/3).I would increase the crumbs a little for my next cake & also swirl in more jam. the flavour & texture were great & not too sweet, and the cinnamon did the magic. The jam crumb cake came up beautifully, by my lowly standard anyway. anyway i followed the recipe mostly with some adjustment (like reducing the sugar & the recipe for the crumbs taking in the feedback from comments of others who had attempted the recipe). so i did not know what to expect mixing flour & butter & sugar & milk & making the crumbs. & i had badly failed couple times attempting macarons. A generous crumb topping adds more flavor. i also did the lemon lava cake variation (in muffin tray as well) & the apple pie. Jam Crumb Cake Spreadable fruit jam ribbons through this buttery crumb cake, sinking here and there for a marbled look. the lava cake was the first but those were in muffin tray. I have never baked a whole cake my entire life.
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