Tasty, cheap and easy. I love those three words in my cooking! And this cake is all of those. I really cannot think of an easier crumb cake recipe. You can use almost any kind of jam in this cake (I’ve tried raspberry and lingonberry jam too) and it will be delicious. I recommend to make this cake in a deep and medium-sized baking dish so the cake will be more fluffy and soft and not so thin and crispy.
Fresh cake from the oven will be delicious with homemade banana ice-cream.
Serves: 12 x 9 inch / 32 x 24 cm baking dish, 12 squares
Preparation time: 5 minutes active, 35 minutes passive. Total: 40 minutes.
- 3 cups / 400 g whole-wheat flour or oat flour
- ½ cup / 80 g brown sugar
- 9 oz / 250 g vegan margarine or some odorless coconut fat
- 2 cups / 500 ml thicker apple jam
- ½ tsp ground cinnamon
TIP: Instead of apple jam, you can also use other jams or fresh fruit with some sprinkled sugar on top.
Preheat the oven to 400 F / 200 C. Mix the dry ingredients (except cinnamon) and add margarine chunks. Mix the flour with your fingers until you have a breadcrumb consistency. Cover the baking dish with a parchment paper and pour in half of the cake batter. Push the batter gently to the bottom. Now add apple jam and spread it evenly on the batter. Spoon in the rest of the cake batter and spread it evenly on the apple jam. Sprinkle some ground cinnamon on the top of it. Bake the cake at 400 F/ 200 C for 30-35 minutes. Let it cool before cutting and serving.