Crumb Cake With Sour Cherry Jam
Margarine tried to steal the crumb cake show so I switched it out for Kerry Gold butter. Yes, I know this is bit luxurious but I really wanted to splurge. One of my trivial goals in life is to frequently stash European style butter in the fridge for occasions like this. European butter is known for it’s higher percentage of butterfat, tang, and richness. I had a feeling this cake would be really decadent. You could almost see the butter seeping through the cake crumbs. I’ll have to try this with American butter to test the difference.
Crumb Cake With Sour Cherry Jam
Servings: 8 servings
Ingredients
Crumb
- 3/4 c. all purpose flour
- 1/2 c. granulated sugar
- 1 tsp. ground cinnamon
- 2 oz. unsalted butter, melted and cooled I used European style/ Kerry Gold
Cake
- 1 1/2 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 4 oz. unsalted butter I used European style/ Kerry Gold
- 1/2 c. + 2 tbsp. granulated sugar
- 1 egg, room temperature
- 1/2 c. milk, room temperature
- 1/4 tsp. vanilla extract
- Sour Cherry Jam or any Jam you prefer use as much or as little as you like
- Powered sugar for dusting
Instructions
Crumb
- In a large clean bowl whisk flour, sugar, cinnamon and butter to combine. Pour butter into dry ingredients and using a spatula or your fingers incorporate butter into mixture. Some pieces of mixture will press together in a moist crumb and others will be loose and dry. Set aside.
Cake
- Preheat oven to 350°F and butter a 9" round non-stick cake pan. Place a piece of parchment on the bottom of the pan to prevent sticking.
- In a large bowl whisk flour, baking powder, and salt to combine.
- In another large large bowl of a stand mixer with paddle attachment (or in a bowl using hand held beaters) cream butter and sugar until butter is slightly paler in color and mixture is soft and fluffy.
- Add egg and incorporate into creamed mixture until homogenous.
- Using a spatula fold dry ingredients into creamed mixture.
- On low speed mix milk and vanilla extract into batter until smooth and minimal lumps remain. Do not mix too long.
- Pour batter into cake pan and spread into even layer. Gently spread jam layer over top of cake batter.
- Sprinkle crumb mixture over top of cake in even layer, making sure to cover edges.
- Bake for 20 to 30 minutes until cake tester inserted in center comes out clean or with 1 to 2 teeny crumbs.
- Cool completely, about 1 hour. Dust with desired amount of powdered sugar.
Notes
Adapted from a family recipe
