Jam-Crumble Coffee Cake

by Samantha Bacchus McLeod

Buttery crumble atop, and fruity preserves layers beneath, all layering this quick and easy batter makes the most delicious Jam-Crumble Coffee Cake.

I love preserves. Every place I go, every farmers market I visit, bottles of preserves invariably end up in my shopping bag. Little glass jars of preserves hold the very essence of a place. Apple jam from Kelowna, Berry jellies from the Valley, bitter oranges from a Greek village, spicy peppery mango jam from Guyana, and the list goes on. I also love crumble, hence my Jam-Crumble Coffee Cake.

I also love old-fashioned baking, think country kitchens and a more innocent time long before the internet and this fast-paced world we live in. I used to love coffee cakes, and I wanted to bring that simple cake back in fashion. Remember Grandma’s cooking, the healthy non-canned dishes?

For me, coffee cakes were made to be enjoyed with cups of drip coffee. Served up on little floral patterned china plates to neighbours and friends, all this must be at a well-scrubbed kitchen table.

Right! back from memory lane. The reason I created this Jam-Crumble Coffee Cake is also due to the inordinate amounts of preserves in my pantry.

This recipe has 1 bottle apricot jam and 1/2 bottle plum jam. Because of the heavier topping, a little more baking powder is needed in the recipe.

Before I go, I really want to bring back simplicity into our lives. These times we live in makes life just whiz by. What keeps us grounded you ask? Our friends, our neighbours, our families. And the best way to make memories is through our stomachs.

If you are looking for another yummy dessert, check out this awesomeness…Chocolate Chip Orange Peel Cookies.

I hope you like this Jam-Crumble Coffee Cake as much as my friends and neighbours did, please enjoy and drop us a comment.

Crumble Topped Jammy Coffee Cake

Rating: 5.0/5
( 1 voted )
Serves: 12 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


4 cups flour

1/2 teaspoon salt

2 tablespoons baking powder

1 cup loose brown sugar

6 large eggs

2 cups whole milk

1 cup olive oil

1 tablespoon grated orange peel (rind)

1 teaspoon vanilla essence

For the jam topping:

1 cup apricot jam, plus 1/2 cup crabapple jam (use any combination of your own, any jam works well).

Warm the jams and whip together until it is runny. Set aside.

The Crumble: make ahead

1/4 cup loose brown sugar

1/4 cup salted butter

1/2 cup flour

Mix with your fingers until it is a crumbly texture, set aside.




Preheat the oven to 400 F.

In a large mixing bowl, add all the dry ingredients, make a hole in the centre and add all the liquids. Stir well until all ingredients are incorporated.

Pour into an 8x8x2 inches cake pan (nonstick or paper lined). 

Spoon the jam over the cake, spread as thinly as possible.

Sprinkle a even layer of crumble over the entire cake.

Place the cake pan on the middle rack of the oven, and bake for 35-40 minutes. 

Serve with cups of coffee to your many friends, somewhere out in a park where physical distancing is available:-)


This old fashioned cake is a big hit. Use up any extra preserves you have laying about. Remember, it is a heavier topped cake so lots of baking powder is needed.

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