2oz.unsalted butter, melted and cooledI used European style/ Kerry Gold
Cake
1 1/2c.all purpose flour
1 1/2tsp.baking powder
1/2tsp.kosher salt
4oz.unsalted butterI used European style/ Kerry Gold
1/2c.+ 2 tbsp. granulated sugar
1egg, room temperature
1/2c.milk, room temperature
1/4tsp.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.