Jam Crumb Cake

This is one of my favorite coffee cakes. It's flexible, quick and delicious. Any kind of jam can be used and the topping can be modified adding nuts or seeds as you like. Everyone I've ever served it to loves it. I'm making it today with homemade apricot jam for a sick friend and her visitors.

• Terry L

• San Francisco, CA

• 2/19/2022

Used baking soda instead of powder.

• Harrowhark

• 3/2/2021

Nevermind I'm a moron.

• Harrowhark

• 3/2/2021

No idea what happened here but it turned out terribly. I'm not a professional, but I'm definitely not a beginner either. The top burned completely. The crumb and jam were a black, melted mess.

• Harrowhark

• Woodbridge, VA

• 3/2/2021

I substituted 1/4 cup white sugar and maple syrup for the brown sugar, as I perennially do not have access to brown sugar. I was able to mix the maple syrup into the granulated white sugar such that it attained the texture of brown sugar. I will also be using less flour for the topping next time, as I realized I prefer a moister crumble. I used Smucker's grape jelly as I'm trying to dispose of my enormous jar of the stuff - i put a dollop of this jelly on the finished cake, which I think offset the airiness of the cake nicely. On the whole, pleasantly fluffy.

• sophis

• westchester, ny

• 6/1/2018

As said before, awesome cake, airy and light, but using all the topping goes on the sweet side. I've made it twice since last week (!) and the only thing I've changed the second time was the topping distribution: I've made two cakes and divided one dose of crumble evenly (of course it was a thin crumb). Instant success! A keeper for sure!

• Stellouni

• Greece

• 5/22/2018

简单的和好的,但是如果你使用所有th太甜e topping. Use about half and it's great! Good rainy day baking project, all items usually on hand. We used up some Minnesota chokecherry jam given to me as a gift; any flavor would work.

• ctaylor

• Sudbury, MA

• 10/23/2014

I make this cake every year as part of the dessert spread at a Midsommar party; instead of raspberry jam, I use cloudberry (or salmonberry, if I can't get my hands on cloudberry), and I skip the crumb topping. I bake the cake 10-14 days before the party and spike it with cloudberry liqueur (one half-ounce poured over the cake daily for 10-14 days). It is delicious, and everyone always raves!

• rhiain

• seattle, wa

• 6/21/2014

I made this cake as written except I used a concord grape jam that I had made. I also used an aluminum 8-inch cake pan (so I could give the second cake to someone) and it worked out perfectly. I felt the amount of crumb topping was way too much for one cake so I used half on one cake and the rest on another cake. I was worried that it would be too sweet per other reviews but maybe since I didn't use all the topping, I didn't find it too sweet at all. It's really easy to put together. I will definitely make this again and try some other jams. Yum!

• barbw88

• Boston, MA

• 10/6/2013

I made the cake in a 5 inch square dish since I saw a lot of reviews complaining about the thickness of the cake... and it came out great... but I feel the crumbs could use a little less sugar as it was too sweet for my taste...

• prerna1409

• India

• 8/27/2013

This is a tasty, easy to make cake, however, I'd reduce the amounts of sugar next time as it's a bit too sweet for my taste, even with relatively tarte jams. I made it with half ginger-rhubarb jam and half lemon confiture. I didn't have eggs or milk, so i used 1 tbs of tahini paste instead of the egg, and coconut milk. They turned out to be worthy substitutes :)

• v_cd

• 9/1/2012

Love this recipe because I will always have everything I need on hand. I forgot to add the salt to the cake & it was still good. I used yogurt in place of the milk & added some lemon zest & vanilla to cake batter. Next time I would probably make in 8" pan, so it would be a little thicker. Used cherry jam & I thought cake was pretty enough to serve to guests. Next time I would 1/2 the topping, i didn't use it all but have it in fridge to use for next cake.

• omgirl3344

• great Falls, VA

• 5/20/2012

Made this Exactly according to the recipe (except I assumed the butter would be the last added to the crumb topping mix...oops!) It was perfect...I'd add sliced or slivered almonds to the top next time for a little more oomph, but loved it just as it's written. Really liked the idea to use fresh fruit in season from Yiki...Definitely a keeper/repeat recipe!

• Anonymous

• Santa Maria, Ca

• 3/29/2012

I couldn't get the "crunchy" topping to be crunchy. Made two: Pomegranate and blackberry. Currently snacking on pomegranate, blackberry is baking :) Even though it's not as crunchy as I would like, it's really good!

• Fortunee

• DFW, Texas

• 7/6/2011

OMG...My man and I loved this! I added white choclate and used blue berry jam.... more brown sugar in the topping....... yummy but not beautiful to serve :)

• mattyandcrysmango

• NJ

• 5/21/2011