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).

JAM CRUMB CAKE
Gourmet December 2007

FOR THE CAKE:
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

FOR THE CRUMB TOPPING:
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.