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Middleburg, FL, United States
Thursday, March 11, 2010

PostHeaderIcon A cupboard full of preserves…..(Jam-packed Streusel Cake)

A look in one of the “preserved last summer” cupboard reveals that we still have plenty of jam jars that need to be used up before we move across the ocean this summer.
My husband promised his class some cake if they would not let the other group sing the cadence. I was happy to heat the oven up and give it a little workout. This is a very good last minute cake. Last minutes especially when you forgot to take out some butter to come to room temperature because in this case you don’t have to.

“Jam"-packed” Streusel cake
Takes max. 15 min. to make (plus baking time)
300g Butter
6oog Flour + 3T
300g Sugar
Zest of 2 lemons
1/2 tsp. Baking powder
pinch of Salt
2 Eggs (M)
400g Jams/Preserves/Marmalade (or whatever you want to call it)

Melt the 300g Butter in a small pot or microwave.
In a mixing bowl mix together flour (except 3T), sugar, lemon zest, baking powder and eggs. After the butter has cooled down to add the butter and mix everything. Butter a half baking sheet (mine is 15x 10 1/4 inch / 38.5x26 cm) and place 2/3 of the dough into the pan. Now either pat it into the pan or do it like me and use a roller, like this.
DSCF1028  DSCF1030
Now it’s “Jam” time. Pick some of your favorite or not so favorite (this is a great way to use up those that you don’t like to much, they will taste great in this cake) Preserve and put them on by the spoon full like this.
DSCF1036           Mix the rest of dough with 3T flour. the pieces will be sort of pea size.
DSCF1038                   Sprinkle the crumbs evenly over the top of the cake  DSCF1040                           Bake the cake at 350F/180C for about 35 min.
                     You want a golden top and the bottom baked through.
DSCF1041 DSCF1047

Update: I linked this cake to Mommy's Kitchen Potluck Sunday on March 14th (Pi-day)


Jane said...

Hi there!
I found your blog through Mommy's Kitchen. This looks so good!

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