Shelly's Recipe

JAM CRUMB CAKE

Category: Breakfast and Brunch

Crumb Topping (recipe follows)
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 tsp vanilla
1 10-oz. jar strawberry or seedless raspberry spreadable fruit

Grease a 9x9x2-inch baking pan; set aside. Mix together the Crumb Topping; set aside. In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, sour cream and vanilla and beat until mixture is smooth. Beat in flour mixture just until combined. (Batter will be thick). Spread the batter into prepared pan. Spoon spreadable fruit over batter, spreading evenly. Sprinkle Crumb Topping over all. Bake at 350 for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 20 to 25 minutes. Serve warm. Makes 9 servings.

Crumb Topping: In a bowl, mix 1-1/4 cups all-purpose flour, 1/2 cup packed brown sugar and 1 tsp ground cinnamon. Stir in 1/2 cup melted butter.