If you’re looking for a simple, cozy dessert that tastes like it came straight from a European bakery, this Soft & Buttery Jam Crumb Cake is exactly what you need. Made with a tender, buttery base, a generous layer of rich plum jam, and a golden crumb topping, this cake is the perfect balance of sweet, tart, and melt-in-your-mouth texture.
Unlike traditional crumb cakes, this recipe uses the same dough for both the base and the topping—simply grated on top without chilling, making it incredibly easy and quick to prepare. It’s a foolproof homemade treat that works beautifully for breakfast, dessert, or an afternoon coffee break.
Whether you’re baking for your family or sharing on your blog, this classic-style jam crumb cake is guaranteed to impress.
Ingredients to Make Soft and Buttery Jam Crumb Cake
For the dough:
- all-purpose flour
- sugar
- unsalted butter, softened
- eggs
- baking powder
- vanilla extract
- Pinch of salt
For the filling:
- plum jam
How to Make Soft and Buttery Jam Crumb Cake
Prepare the dough
In a large bowl, beat the softened butter with sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
2. Assemble the base
Preheat oven to 350°F (180°C).
Line a baking pan (about 9-inch / 22–24 cm) with parchment paper. Press about 2/3 of the dough evenly into the bottom of the pan.
3. Add the jam
Spread the plum jam evenly over the dough layer.
4. Create the crumb topping
Take the remaining dough and grate it directly over the jam layer using a coarse grater.
No need to chill the dough beforehand — it should be soft but still easy to grate.
5. Bake
Bake for 35–40 minutes, or until the top is golden and slightly crisp.
6. Cool and serve
Let the cake cool completely before slicing. This helps the jam set and makes cleaner cuts.
Tips
- Use thick jam so it doesn’t spread too much while baking
- Plum jam gives a perfect sweet-tart balance, but you can also use cherry or apricot
- For extra flavor, add a little lemon zest to the dough
FAQ
1. Can I use other types of jam?
Yes! Cherry, apricot, raspberry, or even blueberry jam work great in this recipe.
2. Do I really not need to chill the dough?
Correct. This recipe is designed so you can grate the dough immediately, saving time and effort.
3. How do I store this cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
4. Can I freeze jam crumb cake?
Yes, it freezes well. Wrap slices individually and freeze for up to 2 months.
5. Why is my crumb topping too soft?
You may have added too much butter or not enough flour. The dough should be soft but not sticky.
6. Can I make it gluten-free?
Yes, you can substitute with a 1:1 gluten-free flour blend.
Soft and Buttery Jam Crumb Cake
Soft and Buttery Jam Crumb Cake
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 cup unsalted butter softened
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup thick plum jam
Instructions
- In a large bowl, beat the softened butter with sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Preheat oven to 350°F (180°C).
- Line a baking pan (about 9-inch / 22–24 cm) with parchment paper. Press about 2/3 of the dough evenly into the bottom of the pan.
- Spread the plum jam evenly over the dough layer.
- Take the remaining dough and grate it directly over the jam layer using a coarse grater. No need to chill the dough beforehand — it should be soft but still easy to grate.
- Bake for 35–40 minutes, or until the top is golden and slightly crisp.
- Let the cake cool completely before slicing. This helps the jam set and makes cleaner cuts.
