crumb cake |
3/4 cup + 2 tbsp of butter |
9 oz. jar apricot preserves |
1 cup sugar |
1 egg |
3 1/3 cup flour |
1 tsp baking powder |
1 blend flour and baking powder in small bowl and set aside. |
2 beat butter and sugar with blender on low to medium speed until creamy. |
3 stir in egg. |
4 add flour mixture and blend by hand. batter should be crumbly. |
5 pour half of batter in bottom of lightly greased 9 cake pan and pat down. |
6 spread apricot preserves over the layer of batter. |
7 pour remaining batter on top of preserves. do not pat down. |
8 bake at 425f 'til lightly browned, approximately 20 minutes. |
9 sprinkle with powdered sugar to decorate. |
