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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Raspberry jam and crunchy topping make this a great cake. Ingredients:
1c all purpose flour |
1/2c sugar |
13/4t baking powder |
1/4t salt |
3/4 stick unsalted butter |
1/2c milk |
1/2c raspberry preserves or jam |
1 egg |
crumb topping |
3/4 stick unsalted butter |
1/4c. packed brown sugar |
1/4 c granulated sugar |
3/4t cinnamon |
1/8t salt |
1c plus2 t all purpose flour |
Directions:
1. Preheat oven to 400 with rack in the middle. Generously butter a 9 suare baking pan or round cake pan.
2. Whisk together the flour,sugar,baking powder and salt
3. Whisk together butter,milk, and egg in a large bowl,then whisk in flour till just combined. Pour batter into cake pan. Dollop jam all over the surface,then swirl batter with a spoon.
4. Crumb Toppping:
5. Whisk together butters,sugars,cinnamon and salt till smooth. Stir in flour,then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over the top of the cake.
6. Bake cake unti toothpick come out clean and sides begin to pull away from pan,about 25 mins. Cool in pan 5 mins.
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