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Crumb Cake With Sour Cherry Jam

Byfrancescadzani@gmail.com
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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.

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2.88 from 138 votes

Crumb Cake With Sour Cherry Jam

Course: Dessert
Cuisine: American
Servings: 8 servings

Ingredients

Cake

  • 3 c. all purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 8 oz. unsalted butter
  • 1 1/4 c. + 2 tbsp. granulated sugar
  • 2 egg, room temperature
  • 1 c. milk, room temperature
  • 1/2 tsp. vanilla extract
  • 2 tbsp. sour cherry jam (or your favorite)

Crumb Topping

  • 4 oz. unsalted butter, melted and cooled
  • 1/2 c. granulated sugar
  • 9 tbsp. all purpose flour
  • 1/2 tsp. baking powder

Instructions

Cake

  • Preheat oven to 350°F and butter a 9"x 9" cake pan. Place a piece of parchment on the bottom and up the sides 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.

Crumb Topping & Assembly

  • In a medium bowl combine butter, sugar, flour, and baking powder into a wet crumbly mixture
  • spread sour cherry jam on top of the cake. Then Sprinkle the crumb mixture evenly over top.
  • Bake for 30 to 40 minutes until cake tester inserted in center comes out clean or with 1 to 2 teeny crumbs. Cool completely, about 1 hour.

Notes

Adapted from a family recipe
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