Strawberry Jam Crumb Cake

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Lemon juice
  • 1 cup Strawberry jam

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1 1/2 cup Flour
  • 2/3 cup Powdered sugar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 6 tbsp Milk

Found on therecipecritic.com

Ingredients

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ¼ teaspoon ground cinnamon
• 2 Tablespoons butter, cut into small pieces
• 1¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ⅔ cup powdered sugar
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• 1 large egg
• 6 Tablespoons milk
• 2 Tablespoons lemon juice
• 1 cup strawberry jam

Directions

• Make Crumb Topping: In a medium sized bowl, combine flour, brown sugar and cinnamon together. Cut in butter with a pastry blender or your hands until mixture becomes crumbly. Set aside.
• Preheat oven to 350 degrees. Spray 8-inch springform pan or round cake pan with cooking spray.
• In a medium-sized bowl, whisk flour, baking powder, baking soda and salt.
• Using a stand or hand mixer, combine powdered sugar and butter together. Add vanilla and egg. Add milk and lemon juice; beat for 2 minutes.
• Add flour mixture to sugar mixture, and stir until smooth.
• Spoon half of batter into prepared pan, spreading evenly. top with strawberry jam. Spoon remaining batter over strawberry layer. Sprinkle with crumb topping.
• Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool for 10 minutes before removing sides from springform pan. Cool completely on wire rack.