Strawberry Jam Swirl Crumb Cake

Strawberry Jam Swirl Pillar Crumb Cake

Strawberry Jam Swirl Pillar Crumb Cake


Strawberry Jam Swirl Crumb Cake

It is a fabulous crumb cake. You can pretty much use any fruit, but strawberries are particular nice this time of year. So far, I have made this recipe using raspberries, red cherries and blueberries and they have all been delicious. You really cannot go wrong with this recipe.

For the cake:
160g self-raising flour
50g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
180 ml soy milk
120 ml sunflower oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

100g strawberry jam

For the topping:
125g all purpose flour
70g brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
60 ml sunflower oil

Preheat oven to 180 C / Gas 4. Grease a 23cm square cake tin. Measure the soy milk and add the apple cider vinegar then set aside to curdle.

In a large mixing bowl, resift the flour with the baking powder, salt and 50g of sugar. In a separate bowl, combine the curdled soy milk, sugar, sunflower oil and pure vanilla extract. Pour liquid mixture into the flour mixture and beat until smooth. Spread mixture in tin. Drop dollops of jam on the mixture and use a knife to swirl it in.

In a small bowl, combine flour, sugar, sunflower oil, cinnamon and nutmeg. Mix with a fork until mixture resembles breadcrumbs. Sprinkle over top of cake mixture.

Bake in preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before serving.

Recipe adapted from Post Punk Kitchen

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