Jam Crumb Cake

Whenever I see a container of jam that I want to use up, my mind turns to my mother's recipe for Jam Crumb Cake.

It is a smallish recipe, one I used to double in the days when more of us lived at home. But I recently made the recipe in the original size - and it was perfect for a small household.

Jam Crumb Cake:

1. Mix together (cake method)

• 1/4 cup (50 ml) margarine or butter
• 1/3 cup (75 ml) sugar
• 1 egg, beaten

2. Add

• 1 1/2 teaspoons (7ml) baking powder
• 1 cup (250ml) flour (I used spelt)
• 1/3 cup (75 ml) milk

3. Spread on small greased pan

4. Spread 1/3 cup (75 ml) jam over batter. (If it is stiff, beat it with a fork beforehand to soften.)















5. Top with crumbs made by blending the following until a crumbly mixture is formed:

•  2 tablespoons (30 ml) butter
• 1/4 cup (50 ml) flour
• 2 tablespoons (30 ml) sugar
• 1/2 teaspoon (2 ml) cinnamon

6. Bake at 350 degrees F (180 degrees C) for about 35-40 minutes. (Check with toothpick to see when it's done.)

Enjoy!