Peach Jam Crumb Cake

I have excess peach jam in my refrigerator that I am not willing to waste. No way. Every time I open the refrigerator, the jam and I have a stare-down and the jam is winning. This past weekend it hit me. Jam crumb cake! You can use a full 1/2-3/4 cup of yummy jam in the recipe and I love when a solution is as delicious as this one. This crumb cake is one of my favorite desserts. It has the perfect amount of sweetness, plenty of crumb topping and can even pass for breakfast. You know what else I love about this? You don’t need a mixer and you don’t need to soften butter. Almost instant gratification.

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  1. Hehe this post reminded me of my dad. For 2 years straight, every time I came home, he’d try to give me a jar of orange marmalade. It became a family joke, especially when one day I opened the pantry door and found 2 more giant jars. Why did you buy more when you keep trying to push it on me?!?

    Now, I wish I took it and made an orange marmalade crumble cake 🙂 A few months ago, I looked for orange marmalade at my parents’ house and it was all gone!

    This looks delicious!

  2. Hi! I added walnuts to crumb topping. This was a perfect use of peach ginger jam that I recently canned. Served for brunch. Also, please add your blog to Paprika recipe manager. Thanks!

  3. I have been looking for a recipe to use up all of the peach jam that I canned when my mom brought me 30 lbs of peaches! This one looks perfect and I will be making very soon! Thanks for sharing! 🙂

  4. When I tried to whisk the milk, butter, egg and vanilla the butter just hard needed into a cuddled mess. Is t that why most recipes get you to cream the sugar and butter first?

  5. When I tried to whisk the milk, butter, egg and vanilla the butter just hardened into a cuddled mess. Is t that why most recipes get you to cream the sugar and butter first?

    • Hi Caitlin! Even if the butter hardens a bit in spots, mix the best you can without overmixing and the cake should turn out fine! I try to cool the melted butter a little so it isn’t super hot and you can also leave the milk out a room temp for a while, so the butter to milk temperature isn’t so drastic. Hope that helps!

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