For convenience, you can freeze this breakfast treat for up to two weeks.
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons fat-free milk
2 tablespoons fresh lemon juice
1/4 cup reduced-sugar strawberry spread (such as Smucker's)
How to Make It
To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; set aside.
Preheat oven to 350°.
To prepare cake, lightly coat an 8-inch springform pan with cooking spray; set aside. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; set aside.
Combine powdered sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2 minutes. Combine milk and juice; add to sugar mixture, and beat 2 minutes.
Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined.
Spoon half of batter into prepared pan, spreading evenly. Top with strawberry spread. Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reserved crumb topping evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
This cake turned out exactly as on picture, though I also used 9inch round springform. The taste was excellent. I think if you beat the ingredients long enough as indicated in recipe, then there won't be any problem with the volume. I followed the advice of one of the reviewers and did not spread the dough completely to the sides. Perhaps that's why it worked. Next time I will try it with Nutella instead of jam.
I thought this was quite a good cake. I had the same problems as others with there being enough batter, so instead I put it in an 8" cake pan and instead of a layer I just swirled the jam on top. It came out really light and fluffy and not overly sweet. Very good.
Since so many people said the cake came out flat, I followed the suggestion of another reviewer and made cupcakes rather than using a springform pan. They turned out great, fluffy & moist. I baked them for 25 minutes. Husband was overjoyed!
I really enjoyed the cake itself, however it didn't turn out as thick as it does in the picture. There wasn't enough batter to properly fill my 8 inch pan up to the sort of height shown in the picture, so the cake turned out quite flat. However taste was lovely.
I was wondering whether self-raising flour would work better...?
I definitely give this recipe 5 stars. When I was beating the butter and the eggs then the milk and lemon juice I must say I was concerned with the texture and consistency of the mixture but as soon as the flour went in it was fabulous. I know some people say that the yield is not runny enough or that the cake is too flat but it was perfect, tastes good, light and I even baked mine in a 10" springform pan. The trick is to not spread it all the way to the edges, when it bakes it will expand there. 100% love it. I made it for mums birthday today. I sprinkled it with icing sugar on top and served with low fat strawberry yoghurt icecream. YUM YUM will make again..
This cake was wonderful. I made it four times. The first time, I used green apple jam. Nobody raved. The second time I used Nutella chocolate spread. Everybody raved and raved. So it wasnt the cake, it was the jam. =) But its not a high cake in a 9inch pan. The third time, i halved the recipe and omitted the jelly and the crumb and used it to make thin sheets of cake for a parfait. And Everybody liked it so much, that the fourth time, I doubled the recipe omitted the filling and topping and it turned out to be this spongy golden cake. Yum! Im making it again today. I like to serve it with strawberries and whipped cream.
The taste of this recipe is delicious. However, I tried to cut it in half because I was only making it for myself and my boyfriend and it was difficult to cut one egg. The crumb topping turned out mushy so i'm not sure what happened there. I did use a 6 x 3 food network pan since I cut the recipe and it didn't look like the picture (servings are much smaller). I would make this again for the flavor alone but would make it according to the specs in the recipe. If the presentation turns out the same, I would probably not serve this to guests.
This is a great at home recipe but I wouldn't bring to someone else's house as a "special treat." I used a 8 inch square only because I didn't have a round pan and I have found from prior experience that using a slightly larger round pan (such as a 9 inch) makes a big difference. I used more than the 1/4 cup of jam because I wanted to cover the cake area. A pet peeve - this recipe wouldn't make 16 slices regardless of pan size. I will definately make this again as a afternoon snack or sweet breakfast cake.