Crumb cake recipe
Crumb Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 200 g | butter |
| 200 g | sugar |
| 1 | egg |
| 1 | lemon, grated rind |
| 500 g | plain flour |
| 1 tsp | baking powder |
| 450 g | apricot jam |
| 50 g | almonds, blanched and ground |
| 4 tbsp | icing sugar |
Instructions
Grease a springform pan (∅26cm) and preheat the oven to 180°C.
Whisk the butter with the sugar until creamy and well combined. Stir in the egg and the lemon rind. Sieve the flour with the baking powder and stir some tablespoons into the egg and butter mixture. Pour the remaining flour over the batter and quickly work with your fingertips until crumbles have formed. Transfer half of the crumbles into the springform pan and form a base, slightly pressing. Spread the jam on the dough. Mix the remaining crumbles with the almonds and divide the crumbles on the cake.
Transfer the cake to the oven on the second rack from the bottom and bake for 50 minutes. Allow to cool completely, then dust generously with icing sugar.
Preparation time:
ca. 40 min
easy
508kcal
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