Jam crumb cake

Ingredients:
Crumb topping:
35g plain flour, sifted
25g brown sugar
1/2 teaspoon ground cinnamon
40g chilled butter, cut into small pieces

Cake:
60g butter
65g icing sugar
1/8 teaspoon salt
½ teaspoon vanilla extract
1 large “Grade A” egg
6 tablespoons fat-free milk or low fat
2 tablespoons fresh lemon juice
60g plain flour, sifted
1/2 teaspoon baking powder, sifted
1/4 teaspoon baking soda, sifted
70 -80g reduced-sugar jam spread – blueberry or any jam of your choice
6” round cake pan, lined & greased


Method:
Crumb topping:
1) Combine flour, brown sugar, and cinnamon in a small bowl. Add in 2 tablespoons butter and blend mixture with a pastry blender until it resembles bread crumbs; set aside.

Cake:
1. Preheat oven to 170ْC.

2. Using an electric beater, beat icing sugar, butter and salt in a large bowl at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat for 2 minutes. Combine milk and juice, add it to the sugar mixture and beat for 2 minutes.

3. Sift dry ingredients into the butter mixture and stir until combined.

4. Spoon half of the batter into a prepared pan, spreading evenly. Top with jam spread.

5. Spoon remaining batter over jam layer, spreading evenly. Sprinkle reserved crumb topping evenly over batter.

6. Bake at for 35- 45 minutes or until a skewer inserted in center comes out clean. Cool 10 minutes before cutting into slices to serve.