Tuesday, January 29, 2008

Blackberry Jam Crumb Cake

I first baked this coffee cake around Christmas time and it has since become one of my favorite breakfast. Yes, that’s right, breakfast. I’m a coffee and …toast, coffee cake or muffin girl. (I know, I should really eat a real breakfast. Maybe one day.)

The cake is unbelievably moist and slightly dense. For me, that’s the perfect coffee cake combination. The cake also keeps for a long time.

I usually make it on Sunday evening and have it for breakfast Monday through Friday, unless I have visitors.

The jam swirls can be changed to any flavor you like. This time around I used an organic blackberry jam. (Mmm …good.) I have even made the cake sans the jam and it was just as good. If you make it without the jam, I suggest adding a little more sugar or a nice dusting of powdered sugar on top. Partly, because the jam adds a bit of sweetness to the cake and you still want to have the “sugar” amount balanced.

Also, when it comes out of the oven, the cake is good, but when you have it the next day, it’s amazing! I think this cake needs a couple of hours for the flavors “to get to know each other” and “mingle”. (You know what I mean.) So, here it is Gigi‘s favorite breakfast …until something better comes along. (tee hee).

Gourmet December 2007

1 cup of all-purpose flour
½ cup of sugar
1 ¾ teaspoons of baking powder
¼ teaspoon of salt
6 tablespoons of melted butter
½ cup of milk
1 large egg
½ cup of jam or preserves


6 tablespoons of melted butter
¼ cup of brown sugar
¼ cup of granulated sugar
¾ teaspoons of cinnamon
1/8 teaspoon of salt
1 cup & 2 tablespoons of flour

Preheat the oven to 400F. Generously grease and butter a 9-inch round pan.

For the cake: Whisk together butter, milk, and egg in a large bowl, then whisk in the flour mixture until just combined. Pour the batter into the cake pan. Dollop jam all over the surface, then swirl batter with a spoon.

For the topping: Whisk together the butter, sugars, cinnamon and salt until smooth. Stir in the flour, then blend with your fingertips until incorporated, then sprinkle crumbs over the cake.

Bake the cake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in pan for 5 minutes before inverting to completely cool.


Jasmine said...

Sounds like the perfect breakfast to me ;)


Katie said...

Yum that looks like a very tasty breakfast. I love how the jam has started to seep into the cake batter, it looks delicious.

Dhanggit said...

i would never hate waking up early if all breakfast starts like this..yummy

aforkfulofspaghetti said...

Well, it may not rank as the most healthy breakfast ever, but I bet it's one of the most delish and moreish!

Deborah said...

I have always thought that coffee cakes are better the next day - we think alike! This sounds great - I'm definitely saving this recipe!

Tracy said...

This would be worth getting out of bed in the morning to eat! Looks yummy!

Kevin said...

That looks so good! You can even change it up each time with different flavours of jam.

Patricia Scarpin said...

I can totally understand why this is a favorite of yours - it looks mouthwatering!

Steph said...

This looks soo good...can I have breakfast at your house? :)

slush said...

My hubs adores coffee cake. Its his fav next to pound cake. Hes a no nonsense kind of guy. He would love this. Im so making it this weekend.

Cakespy said...

OH MAN! You are killing me with all of these delicious treats Gigi!

VeggieGirl said...

blackberry-jam crumb-cake?? what a marvelous, sweet start to one's day!! :0)

Mallow said...

I love dense coffee cake too. I've never tried mixing the crumb top with a fruit topping. Sounds heavenly! I doubt I could make it last from Sunday through Friday though...

Brilynn said...

I'm all for cake for breakfast!

Sandi @the WhistleStop Cafe said...

It covers the food groups...fruit, dairy, eggs, sugar.
That is a well-rounded breakfast in my book!

Karen said...

Wow, that looks so good! I love coffee cake.

Big Boys Oven said...

oh this is lovely, the crumbles oh, my jaw just drop! gorgeous!

How To Eat A Cupcake said...

Holy crap this looks so amazing! I have some black raspberry jam I've been dying to use. HELLOOOO GOOD IDEA!!!!!

& Nope, no baby in my Mardi Gras cupcakes... I used a less cannibalistic pecan instead ;)

Sophie said...

Yum! I love blackberry jam! I'm also a bi fan of berry cakes, so I'll have to put this on my "to-bake" list :)

carina said...

if the batter is still moist as in it looks buttery, does it mean it is not ready yet?? it comes out clean when i use a toothpick though. did i do something wrong??


Gigi said...


There should be parts of the batter that look moist. This is because of the crumb topping is mostly butter and will create moisture pockets. If the toothpick comes out clean it done. Don't worry it's not under done.