Saturday, May 17, 2008

I love Saturday mornings!

This is my Saturday so far... woke up early... 5 a.m. and baked this wonderful crumb cake for breakfast. I am now watching a great Catherine Cookson movie "The Tide of Life" which I will review when its over with. I feel so relaxed! Here's the recipe for the crumb cake... this is from Eicurious.

For cake:
1 C all-purpose flour
1/2 C sugar
1 3/4 tsp baking powder
3/4 stick butter, melted
1/2 C milk
1 large egg
1/2 C raspberry jam or preserves

For topping:
3/4 stick butter melted
1/4 C packed brown sugar
1/4 C sugar
3/4 tsp cinnamon
1 C plus 2 Tbls all purpose flour

Make cake:
heat oven to 400F with rack in middle. Butter or spray 9-inch square or round pan.
Whisk flour, sugar, baking powder and salt together.
Whisk butter, milk and egg in large bowl, then whisk in flour until just combined.
Pour batter into pan. Dollop jam all over surface, then swirl into batter with spoon.

Make crumb topping:
Whisk together butter, sugars, cinnamon until smooth. Stir in flour, then blend with fingertips until mixed well.
Sprinkle crumbs in large clumps over top of cake.

Bake cake for about 25 minutes or until tester comes out clean and cake pulls away from sides of pan.

Cool 5 minutes.

I used Heidi's organic raspberry red chili jam and it turned out great. Sort of had a warm spicy feel with each bite. Heidi's organic jams can be found on the web.



Zerine said...

This looks delicious! I love the idea of rasberry chili jam. You are the baker woman!