Not one to be afraid of massive amounts of ingredients – I have made this cake, after all – I must confess that I almost gave up baking the cake on the photo. Almost. Reading the recipe with a calculator on hand I shrieked at the idea of using nearly 400g of butter, 500g of sugar and – my goodness – over 700g of flour in one single cake; a recipe that would pretty much empty my entire pantry. :)
But then I thought that the cake would be huge and that I would be cutting it in several squares to feed all my coworkers – twelve of them – so I decided that they could handle 60g of flour each + a little butter and sugar. To this day no one has complained about it – and I found this cake one of the tastiest I’ve baked so far.. ;)
Blackberry jam crumb cake
Start by making the topping: in a large saucepan, melt the butter over medium heat. Remove from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir well and break up any sugar lumps. Add the flour and mix until well blended and pasty. Put it in the fridge while you make the batter.
Preheat the oven to 180°C/350°F. Butter a 32x22cm (13x9in) baking pan.**
Now, the batter:
Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended – do not overmix. Pour the batter into the prepared pan and smooth the surface. Gently spread the jam over the batter.
Top the jam layer with the topping, breaking up the pieces as you go, sprinkling it evenly over the jam, forming a generous layer.
Bake until the cake springs back when lightly pressed and a skewer inserted in the center of the cake comes out clean, 40-50 minutes. Remove from the oven and set the baking pan over a wire rack. Cool completely before slicing and serving.
** I made the exact recipe above using
- GIFT PACKS
- GIFT BASKETS
- PRESERVES & SYRUPS
- PEPPER JELLIES & MORE
- BBQ GRILL SAUCES
- HAZELNUTS CONFECTIONS
- BAKING MIXES & HONEY
- COBBLER & PIE FILLINGS
- FRUIT SPREADS & BUTTERS
- CORPORATE GIFTS
- SEASONAL SELECTIONS
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