Have Cake for Breakfast
Posted on 15 August 2008 by joy
What’s for breakfast this weekend. I’m spending a couple of days with my grandparents in Palm Springs and I’m already planning our eating schedule. We’ll no doubt be enjoying a few early bird specials, but breakfast in another story entirely. My grandfather is a master at making waffles. His Saturday morning waffle breakfasts are a family tradition. The only draw back is that he somehow uses an incredible amount of dishes and there always seems to be a light dusting of waffle mix over the entire kitchen when his work in there is done. In spite of his little culinary quirks, his waffles are mighty fine.
For our second day of breakfast I’m going to make Jam Crumb Cake. Anytime I can get away with calling cake breakfast, I’m in. With a swirl of raspberry jam and a crunchy crumb topping, you simply must make this cake your weekend breakfast.
Jam Crumb Cake
Gourmet, December 2007
For cake
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or preserves
For crumb topping
3/4 stick unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
Make cake:
Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
Whisk together flour, sugar, baking powder, and salt.
Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.
