Jam Cake

Base Cake

6 tablespoons butter, melted

⅓ cup sugar

¼ cup light brown sugar

1 egg

1 yolk

1 ½ teaspoons vanilla extract

3 tablespoons milk

2 teaspoons vinegar

1 ¼ cups flour

2 teaspoons baking powder

½ teaspoon salt

½ tsp cinnamon

¾ cups jam or jelly (about ½ jar)

+fresh berries optional!

Streusel Crunch

4 tablespoons butter, melted

⅓ cup flour

½ cup old-fashioned rolled oats

¼ cup light brown sugar

¼ teaspoon kosher salt

Preheat the oven to 350°F and spray a 8x8” baking pan.

Prep the Base Cake: In a large bowl whisk together butter and sugar until combined. Add egg and vanilla.  Whisk in the milk and vinegar. Whisk in flour, baking powder, salt and cinnamon mixing just until combined. Pour the batter into the sprayed pan and spread evenly, cover evenly with the jam and/or whole fruit, use a knife to swirl. 

Prep the Streusel Crunch: In a medium bowl mix the melted butter, flour, oats, brown sugar and salt together until oat clusters form. Scatter over the surface of the swirled cake batter and bake at 350F for 35-40 minutes until the streusel and cake below is golden brown with peek-a-boo moments of fruity goo. Let cool (slightly before serving warm for breakfast (1 big cup of coffee for me) or dessert (2 scoops of ice cream on top, for me, please).