Jammy Breakfast Crumble Cake
You know what I love? Dessert that doubles as breakfast. Better yet- a cake that takes a few minutes to put together, makes use of leftover jars of jam in the fridge and requires little skill and no decorating acumen whatsoever. Have fun with it! (and Nutella is a perfectly acceptable replacement for jam, as is the addition of hazelnuts in the crumble).
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Ingredients
- 1 cup Flour 130g
- 1/2 cup Sugar 100g
- 2 tsps Baking powder
- 1/2 tsp Salt
- 1/3 cup Olive oil 66g
- 1/2 cup Milk 120g
- 1 Egg
- 1/2 cup Jam of your choosing
Crumble topping
- 3 ounces Butter 85g, melted or very soft
- 1/4 cup Brown sugar 52g
- 1/3 cup Sugar 66g
- 1 tsp Cinnamon
- 1 cup Flour 130g
- 1/2 tsp Salt
Instructions
- Prepare an 8″x8″ or 9″x9″ round or square baking pan by lining the bottom with a circle of parchment paper the size of the bottom of the pan. Preheat the oven to 350 F.
- In a large bowl, whisk together the oil, sugar, milk, egg and salt. Pour the dry ingredients over the wet, then mix with a spatula or wooden spoon until just combined.
- Pour the batter into the cake pan. Dollop the jam over the batter, swirling if desired.
Crumble topping
- Place all ingredients together in a medium bowl and rub until crumbles form. Sprinkle generously over the batter.
- Bake for 30-40 minutes, or until the center no longer sinks when you gently poke it.
- Remove from oven and wait 10-15 minutes before running a knife around the edges of the pan. Flip the pan over onto a cookie sheet or large plate, peel off the parchment and flip onto your serving platter.
