1 10-oz. jar strawberry or seedless raspberry spreadable fruit
1. Grease a 9x9x2-inch baking pan; set aside. Mix together the Crumb Topping; set aside. In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, sour cream and vanilla and beat until mixture is smooth. Beat in flour mixture just until combined. (Batter will be thick).
3. Spread the batter into prepared pan. Spoon spreadable fruit over batter, spreading evenly. Sprinkle Crumb Topping over all.
4. Bake in a 350 degree F oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 20 to 25 minutes. Serve warm. Makes 9 servings.
5. Crumb Topping: In a bowl, mix 1-1/4 cups all-purpose flour, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon. Stir in 1/2 cup melted butter.
Now, that I've tempted you with the yummy photo and recipe, maybe you won't be too disappointed that this weeks Tasty Tuesday post is all about something sweet to eat? I'm sorry if you are but gee, I can't imagine anyone being upset over dessert? I love this jam crumb cake for a few reasons; it's easy, you can use any kind of jam for a change and it could also be a nice brunch dish and with Mother's Day coming soon, wouldn't this make a nice breakfast for Mom? In my hunt for recipes, I'm preying on easy and tote-able since I bake for our Sunday School class, and this jam cake will be ideal for so many reasons! Mix it up and use real fruit, or better yet, chocolate chips?
I'm in the baking mood is another reason why I posted this, it's cold and windy here and those conditions always urge me to bake, so I use these moods to practice on recipes that I've collected. This one is a winner making it a tasty Tuesday at my house! Enjoy!