I don’t think I have ever met someone who does not like crumb cake. In fact, if I did meet someone who turned their nose at this close to perfect creation I would strongly suggest they seek professional help.
What makes the crumb cake so perfect, you ask? Well, it could be the light, moist cake at the bottom or maybe it’s the tasty cinnamon & sugar crumb mixture sprinkled on top. And I’m sure all of that butter helps it out a bit. But no, not for me. My love for crumb cake is because of its sneaky way of making it OK (maybe more than OK) to eat cake for breakfast.
The brilliant ingredient in this crumb cake recipe (originally from the December 2007 issue of Gourmet) is the addition of fruit jam or preserves which keep the cake moist and adds another layer of flavor.
You will find yourself going back to this recipe over and over not only because it is delicious but also a cinch to make – you don’t even need a mixer! Perfect for dessert or for breakfast with a cup of coffee. It also makes a great gift for a party and always pleases a crowd. Because, like I said earlier – who doesn’t love a crumb cake?Jam Crumb Cake Recipe from Gourmet, December 2007 (the original recipe calls for raspberry jam but in this version I substituted blackberry)