For a very long time I've wanted a jam cake with crumb topping but, as usual, I am very fussy when it comes to recipes! This particular one convinced me, though. I find the combination brilliant - batter and oatmeal, brown sugar, walnuts, jam, butter, everything is so crunchy and so tasty. The cake has a crispy biscuit texture and the jam comes out as a surprise filling. I managed to impress everybody with this cake yesterday.
The brown sugar enhances the taste and makes the batter even crispier, so don't replace it with any other sweetener if you want a special result.
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In a large bowl, place the melted and cooled butter, 2 eggs and vanilla essence.
Add in brown sugar and whisk the mixture well.
Stir in the flour, oats, chopped walnuts, coconut flakes, salt and cinnamon.
Mix well with a spoon or a spatula until the batter is smooth and not too sticky.
Take about 1/3 from this mixture.
Place in a plastic storage bag and freeze for about 40-50 minutes.
Transfer the remaining batter to a large baking sheet lined with parchment.
Here I used a 37x25cm rectangular springform pan.
Spread out the batter into an even layer, 5-6mm thick. Use your fingers or the back of a spoon.
Shape a slightly higher border around the sides of the pan. This will prevent the jam from running while baking.
Refrigerate the cake until the batter from the freezer is properly frozen.
Now remove the cake from the fridge and spread your favourite jam or preserve on top, covering the entire surface.
Grate the frozen 1/3 of the batter and scatter it over the jam.
Use the side with big and round holes of the grater.
Bake in the preheated oven to 180 degrees C for 40-45 minutes.
When brown, remove the cake from the oven and allow to cool in the baking sheet for at least 30 minutes.
Then cut into portions and serve.
This is what it looks like inside, I warmly recommend this recipe!
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