Crumb Cake – large rectangle cake

250 g marg                                
200 ml castor sugar
50 ml oil                                    
2 eggs
15 ml vanilla essence                  
5 c cake flour
20 ml baking powder                  
pinch of salt
Apricot, cherry, plumb jam
1 extra c castor sugar
1.        Cream marg & sugar until light & fluffy.
2.       Add oil, eggs & vanilla essence, beat together well.
3.       Sift the dry ingredients.
4.       Add the dry ingredients to the creamed mixture. Knead to form a  firm, soft dough.
5.       Divide the dough into half.
6.       The one half of the dough needs to be divided into smaller balls, (larger than an orange). Place these balls in a plastic bag & freeze for at least 1 hour.
7.       Grease & paper a large rectangular baking tray.
8.       The other half of the dough needs to be pressed into the base of the greased, papered baking tray. Used the back of a tablespoon to press the dough down firmly.  Place into the fridge until ready to bake.
9.       When ready to bake, preheat the oven to 180*C (350*F).
10.    For jam, spread about 2-4 mm of jam onto the pressed dough.
11.     Grate the dough (balls from freezer) coarsely over the jam. Evenly & thickly.
12.    For the sugar crumbs, grate the dough in a bowl & add the extra cup of castor sugar. Mix well  & sprinkle the sugar crumbs over the base (no jam).

Bake for 1 hour or until lightly browned. Switch the oven off & leave in the oven to cool. Dough must be really dry and baked

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