Streusel Cake with Jam

I almost always have leftover jam in the pantry. It’s the end of 2-3 jars of whichever jam I just made or bought, and as soon as I found I have enough – I make this streusel cake with jam.

This is a homey and so easy to make cake. It’s rich, soft and melts-in-your-mouth, and full of jam and lots of streusel on top.

Photo: Natalie Levin

Streusel Cake with Jam

For the cake:

200 grams (1 cup) sugar
3 large eggs
200 ml. (1 cup) sour cream
125 ml. (1/2 cup) vegetable oil
Pinch of salt
1 tsp. vanilla extract
280 grams (2 cups) all-purpose flour
70 grams (3/4 cup) almond meal
10 grams (2 tsp.) baking powder
150-200 grams smooth or chunky jam (any kind you like)

For the streusel:

50 grams (5 tbsp.) all-purpose flour
50 grams (3 tbsp.) cold butter cut into cubes
50 grams (1/4 cup) light brown sugar
50 grams (1/2 cup) whole oats
Icing sugar for serving

Preheat oven to 170c degrees and grease the pan.
In a large bowl whisk sugar, eggs, sour cream, oil, salt and vanilla until blended.
Add flour, almond meal and baking powder and mix until you get a smooth batter.
Pour the batter into the pan, and smooth the top.
Place mounds of jam over the cake using two little spoons and surfaces the top.
Streusel: in a medium bowl put flour, butter, sugar and oatmeal and mix with your hands until crumbly mixture is formed.
Sprinkle the crumbs on top of the jam in an even layer.
Bake for 35-50 minutes or until the cake is golden, set and skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature, sprinkle with powdered sugar and serve.

Keep the cake in a closed container in the refrigerator up to a week, but you should serve it at room temperature.
You can use any jam you love. I used a mixture of homemade strawberry jam and apricot jam.
Instead of oatmeal you can use ground almonds or grated coconut in the same amount.
You can make the cake in a round 24 cm pan.