I also used a 9-inch and the cake come out kind of flat. And I also used more than the 1/4 cup of jam that was listed on the recipe. Other than that, it was great! We all liked it!
Strawberry Jam Crumb Cake
Yesenia Posted: 11/09/08
Kimdon Posted: 01/05/09
Made this for Christmas morning for my family. Everyone LOVED this .... even the kids. It was gone in a flash. Used mixed berry jam only because that was what I had on hand.
Jennifer101 Posted: 12/09/08
I did not have an 8 inch spring pan, so I used an 8 inch square. I used SF Boysenberry Jam. Recipe turned out great! Will make again.
MFBarry Posted: 02/04/09
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.
texicat Posted: 02/13/11
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!
ViennaVAfoodie Posted: 03/01/09
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.
Poopytosh Posted: 09/05/09
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.
yasminn Posted: 03/24/10
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..
erowland99 Posted: 04/25/10
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...?
SuPerWomanC Posted: 08/13/10
This receipe came out tasty, I tried 2 times already. It didn't come out well at the first time, it was quite flat. I think you should double the receipe when you make it. Anyway, it's a good one~
Emz101 Posted: 04/19/11
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.
Vicuska Posted: 02/11/14
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.