Whether it’s warm or cold outside, no matter what season it is – a serving of crumb cake or coffee cake is a welcoming pairing with a frothy latte, mug of hot chocolate, cup of coffee or tea. Although it may look like a sweet bread from the crumbly goodness on top, it’s not too sweet.
This recipe is from an older December issue of Gourmet magazine {heavy sigh} and can be changed up for any season to use that open jar of jam or preserves you need to move along in the refrigerator. The swirls of jam you add to the batter, look good enough to eat before baking. There’s a nice balance of flavors in this grown-up cake. Light buttery cake and hints of sweetness from the swirled in jam. The cake is adorned with a tasty, slightly crunchy topping texture.
Expecting guests for breakfast or brunch, last minute dessert or snack…It’s a good base recipe that’s quick to assemble. You could sprinkle some powdered sugar for aesthetics, but it’s really not needed to sell it’s lightly buttery presence. Serve it warm. Whatever you don’t finish after it comes out of the oven, microwave leftover slices of this crumbly goodness before serving.
- Other sweet jams would work well in this cake too.
- Use a spring-form pan for easier removal, especially if you’re serving to guests and it will be presented.
- I used 2% low-fat milk.
- When making the crumb topping, don’t over mix when adding the flour. You want the texture to be clumpy.
- I adjusted the baking temperature to 375 degrees and baked for 25 minutes and it turned out perfect, golden brown on the edges.
- Adding finely chopped walnuts or pecans could be a nice addition to an already good crumbly topping.
- If you like cinnamon, I’d use a full teaspoon instead of the called for 3/4 teaspoon.
source modified from Gourmet, December 2007
Serves 6 to 8
Cake
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick -OR- 6 tablespoons unsalted butter, melted
1/4 cup milk
1 large egg
1/2 cup raspberry jam or preserves
Crumb Topping
3/4 stick -OR- 6 tablespoons 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
Make The Cake
Preheat oven to 375 degrees. Place oven rack to middle position.
Generously butter or use non-stick spray to coat a 9-inch round cake pan.
Sift the flour, sugar, baking powder and salt.
Whisk the butter, milk and egg in a large bowl, then add the flour mixture until combined. Pour the cake batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
Make The Crumb Topping
Whisk together the butter, sugars, cinnamon and salt until smooth. Stir in the flour, then blend with either your fingertips or a large fork until incorporated. It will look like clumps of sand. Sprinkle crumbs in large clumps over top of cake.
Bake the cake until a wooden toothpick insert in center comes out clean and sides begin to pull away from the pan – about 25 minutes. Cool in pan on rack for 5 minutes.
briarrose says
Oh this looks so good. Beautiful job.
Joy says
This is a great recipe.
My Man's Belly says
I can smell this cake through my monitor. Is there anyway that I can get a piece of this through my monitor too?
Pachecopatty says
Wow! This cake looks good to me and the jam lover in me! How fun to swirl the jam in the cake, I would take that job in a minute. Thanks for sharing this wonderful recipe:)
penny aka jeroxie says
Thanks for the tips and good to know that I can use 2% milk!
Sara says
You are so right! You don’t need any specific weather or reason to make this cake. It’s beautiful. I should make it for tomorrow’s breakfast
Vicki @ Wilde in the Kitchen says
Oh Gourmet magazine, double sigh… Thanks for sharing this recipe, it looks amazing. Great photos too!
torviewtoronto says
delicious cake and topping
Kim-Liv Life says
MMM!! This is my kind of afternoon treat. Unfortunately (or fortunately??) the rest of the family prefers something more “candyish” therefore, this would all be for me! Hmmm… tempting!
Jennifurla says
Lovely cake, I love the color changes.
Sprinkled With Flour says
This crumb cake looks delicious, and that jam is such a gorgeous color! I must try this soon:)
RKM says
This is the perfect morning snack with coffee. I love that you can add different jams to it. Your photo’s are once again amazing!
Steph@stephsbitebybite says
The swirl looks so fantastic! These types of crumbly cakes are my favorite!
Annie says
I love a good crumb cake with a hot cup of coffee and your looks delicious! Thanks for the tip of using a spring form pan. I never would have thought of that.
Amy Bakes Everything says
Oh, yummy! I would love love love to have this with my coffee this morning!
Lisa { AuthenticSuburbanGourmet } says
I have to add to your “sigh” over Gourmet and its silent passing. I do miss it. This cake looks absolutely amazing. A must make over the holidays! Enjoy your weekend!!!!
Courtney says
Mmm I love crumb cake, and you just made it that much better! 🙂
Imwaytoobusy says
Wow, looks delicious! I know I have had desserts similar to this, and I was never to sure what I was eating 😉 I will have to give this a whirl for a get-together sometime.
Simply Life says
oh my gosh, that looks incredible!
Georgia @ The Comfort of Cooking says
Oh, Cristina, this looks heavenly. I must try it soon. I love how versatile it is, too – dessert, breakfast, snack, whenever! Thanks so much for sharing this. I think the homemade strawberry-vanilla jam I made yesterday would make a very good couple with this lovely cake!
Roxan says
Mmm, this cake looks so good! I love that there are swirls of jam inside for that nice touch of sweetness. It looks like you took the perfect slice out of this cake with that one section having all that extra streusel. Yum!