Jam Crumb Cake

Today has been one of those days. You know the ones, where nothing goes right, and you just feel out of it? I don’t like these days at all. I figured baking something might cheer me up a bit. But, everything kept going awry in the process.

First, I spilled sugar all over the counter.



Then my measuring cup broke.



And none of my pictures were coming out right, as evidenced by this post.





But, when this cake came out of the oven, it was perfect. It was beautiful, and tasted amazing.



And for a minute, everything was okay.



Jam Crumb Cake from Epicurious

Yield: Makes 6 to 8 servings
Active Time: 15 min
Total Time: 50 min
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.

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.

Some notes: I used a spring form pan instead of a normal cake pan because flipping this out would be impossible. Mine cooked in exactly 25 minutes, perfectly. And I would suggest swirling the jam in a little better than I did, mine was a little too globby.