jam crumb cake

I wanted to make a crumb cake for dessert. it was either this recipe or a recipe that was basically all crumbs with a tiny layer of cake. that one used 6 sticks of butter for just the crumb part of the cake! i had all the ingredients for the jame crumb cake, so i made that. i used strawberry preserves instead of raspberry.

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

preparation

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.