Tart and sweet.

I've been feeling a bit adventurous in baking these past few days. I love baking bars and muffins because they're easy to do but I want to make something more leveled up. Easy still but a bit more complex, if you get what I mean? 

Today's Bake & Munch recipe isn't rocket science but it's more than a one-and-dump recipe, which is a nice change (at least for me, haha!) This one is a nice layered cake/bar recipe that's great for a snack, breakfast, or dessert- seriously, it's nice any time of the day. I've always wanted to make this recipe myself and now that I finally did it, I can safely say that this is one that I'd gladly make again in a heartbeat.

I guess I have Mom to thank for making this possible because she was the one that provided me the main ingredient: strawberry jam! My mom can whip up a lovely, nicely balanced strawberry jam. Commercially-made jams are usually more sugar than strawberries, but not my mom's! Hers is tart and sweet and a little bit chunky- perfect for this cake. 

The combo of the cake and the strawberry jam filling makes this cake irresistible and the tartness of the strawberry jam complements the creaminess of the cake and the crumb topping adds a bit more sweetness to each bite. Honestly, it's so good! A bit more time-consuming to do but really worth it! Hope you try this if you can!

Strawberry Jam Crumb Coffee Cake

(adapted from The Recipe Critic)

Cake:

1 1/4 c all purpose flour, sifted before measured

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/4 cup butter (around 60grams) , room temp.

1/2 c granulated sugar (you can up it to 2/3 cup if you want a sweeter cake base)

1 egg, room temp.

1/2 teaspoon vanilla

1/4 cup + 2 tablespoons milk

2 tablespoons lemon juice

1 cup strawberry jam (store-bought or homemade), divided

Mom's Easy Homemade Jam

around 1 1/2 cup of fresh or thawed frozen strawberries

1/2 - 3/4 cup granulated sugar

pinch of salt

Crumb topping:

1/4 cup all purpose flour

1/4 cup brown sugar, (leveled off, not packed)

1/4 teaspoon cinnamon

2 tablespoons cold butter, cut into small pieces

For the jam: combine all ingredients into a pot, starting with 1/2 cup sugar, and heat on medium. Let everything come to a boil and when strawberries are softer, mash them with a fork but still retain some chunks. Add sugar if you want your jam a bit sweeter. When jam is thicker in consistency, turn off heat and let cool before using or transferring to a sterilized bottle.

For the crumb topping: combine all ingredients in a bowl and using your hands, mix ingredients until crumb-like in texture. Let cool in the fridge while you work on the batter.

For the cake: 

1. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

2. Combine lemon and milk in a cup and let set for about 2 minutes before using. Set aside.

3. In another bowl, cream together butter and sugar until light and fluffy. Add in egg and vanilla and beat until just combined.

4. Add in flour to the butter mixture and while beating, slowly add in milk mixture. Mix until combined.

5. Put half of the batter onto a lined 8" square pan. Then, add about 1/2-2/3 cup of the strawberry jam on top. Spread jam into an even layer across the pan.

6. Add the remaining half of the batter on top. Then, add the remaining strawberry jam and this time, instead of spreading, swirl the jam around the batter.

7. Top with the cooled crumb topping before baking in a 350F preheated oven, for about 40-45 minutes or until a skewer inserted comes out clean.

8. Let cool for 5 minutes before slicing and serving.