Recipes Strawberry Jam Crumb Cake (Breakfast, Dessert)

Serving Size
1 slice
Number of Servings
12
Ingredients

    Crumb topping:

    • 1/4  cup  all-purpose flour (about 1 ounce)
    • 1/4  cup  packed brown sugar
    • 1/4  teaspoon  ground cinnamon
    • 2  tablespoons  chilled butter, cut into small pieces

    Cake:

    • Cooking spray
    • 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
    • 1/2  teaspoon  baking powder
    • 1/4  teaspoon  baking soda
    • 1/8  teaspoon  salt
    • 2/3  cup  powdered sugar
    • 1/4  cup  butter, softened
    • 1/2  teaspoon  vanilla extract
    • 1  large egg
    • 6  tablespoons  fat-free milk
    • 2  tablespoons  fresh lemon juice
    • 1/4  cup  reduced-sugar strawberry spread (such as Smucker's)

     

Instructions

To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; set aside.

Preheat oven to 350°.  To prepare cake, lightly coat an 8-inch spring form pan with cooking spray; set aside. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; set aside.  Combine powdered sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2 minutes. Combine milk and juice; add to sugar mixture, and beat 2 minutes.  Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined. Spoon half of batter into prepared pan, spreading evenly. Top with strawberry spread. Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reserved crumb topping evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Can freeze up to two weeks.   

Nutrition Information

143 Calories; 6g Fat (39.7% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 91mg Sodium.