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The Best Italian Crumb Cake with Jam Filling is easy to make. It is perfectly sweet and satisfying.
Here are other variations of this dessert: Italian Cream Crumb Cake (sbriciolata alla crema) and Italian Crumb Cake with Pistachio filling.
Best Italian Crumb Cake with Jam Filling
The soft butter crumble and sweet sticky jam filling make it a tempting treat that will invite you to reach for more just when you think you are finished.
Ingredients
- 2 cups (300 gr) all purpose Flour
- 1/2 cup (100 gr) granulated sugar
- 1/4 cup + 3 tbs (100 gr) butter (very cold and cut into cubes)
- 1 egg, beaten
- pinch of sea salt
- 3 teaspoon baking powder
- 1 cup jam of choice (add more jam if you like an extra thick layer)
- 1 tablespoon rum or real vanilla extract
- Optional: almonds for topping
Step by Step Instructions with Photos
Photos 1-4. In a large mixing bowl, sift together the flour and baking powder. Add the sugar. Stir to combine.
Photos 5-8. Add in the beaten egg and begin to combine with hands until roughly incorporated.
Add cold butter and start working together, with hands, to form crumble like texture.
Once the cake crumble is an even mixture of pea sized crumbles place in the fridge for 30 minutes. Meanwhile, make Italian cream.
Photos 9-13. Place a part of the crumbly mixture into the cake pan, lightly pat down.
Spread the prepared jam* filling on top and top with the remaining crumb mixture. Optional: top with sliced almonds.
Bake cake for approximately 30-40 minutes or until lightly golden on top. Let cool before cutting into cookie shapes. You can also serve it whole as a cake.
Note: this photos shows the crumb cake with the Best Italian Pistachio Cream filling not the jam. For this recipe you will use JAM.
I like to use a springform pan for cakes like these. If you don’t have one you can line a cake pan or a deep dish pie dish with parchment paper and use that.
Bake this scrumptious dessert and share with LOVE!
How to Make the Crumble Cake Layers
In Italy this dessert is called “sbriciolata alla marmelatta” this means “Italian crumble cake with jam filling ”.
The crumble refers to the cake layers that are actually more of a rough pastry dough than cake.
There is a layer of crumble cake, a layer of jam, then topped with another layer of the crumble cake mixture.
The result is an airy and light crumb cake that sandwiches the sweet flavor of jam. It is a classic Italian dessert that you MUST TRY!
Options For the Crumble Cake Filling
Feel free to use any flavor of jam that you prefer! Here are other ideas for the filling:
- Strawberry, grape, cherry, raspberry, or apricot jam or preserve
- Nutella (hazelnut spread)
- Italian Pastry Cream (Crema Pasticcera), Italian Chocolate Pastry Cream (Crema Pasticcera), or Best Italian Pistachio Cream
Variations
Enjoy this Cake as Slices, Bars, or Pretty Cookie Cut Outs
You will bake this cake in a 9 inch round or square baking dish. You can choose to cut it into slices if using a round pan or square bars if using a square pan.
If you want to get fancy use a cookie cutter to make them into pretty cut out cookies.
If you want to cut them into shapes: bake them, let them cool, and cut out shapes using the cookie cutter while the cake is still in the mold.
Enjoy any way you wish! The taste is equally delicious!
Made with Amore, Elena
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From my Cucina (Kitchen) to your Table- Mangia! Mangia! (Eat!). Enjoy this delicious Italian Crumble Cake with Jam Filling with your family and friends!
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Italian Crumble Cake with Jam Filling
Italian crumble cake filled with jam is not too sweet and perfectly satisfying. The soft butter crumble and sweet sticky jam filling make it a tempting treat that will invite you to reach for more just when you think you are finished. Bake this scrumptious dessert and share with LOVE!
- Total Time: 60 minuntes
- Yield: 6–8 servings 1x
Ingredients
- 2 cups (300 gr) all purpose Flour
- 1/2 cup (100 gr) granulated sugar
- 1/4 cup + 3 tbs (100 gr) butter (very cold and cut into cubes)
- 1 egg, beaten
- pinch of sea salt
- 3 teaspoon baking powder
- 1 cup jam of choice (add more jam if you like an extra thick layer)
- 1 tablespoon rum or real vanilla extract
Instructions
- Heat oven to 350 degrees F. Line a 9 inch round or square cake pan with parchment paper or spray evenly with cooking oil. If using parchment paper, press to fit sides of the pan (the cake will weigh it down when you put it in the dish).
- In a large mixing bowl, sift together the flour and baking powder and salt. Add the sugar. Stir to combine. Add in the beaten egg and begin to combine with hands until roughly incorporated.
- Add cold butter and start working together, with hands, to form crumble like texture.
- Once the cake crumble is an even mixture of pea sized crumbles place in the fridge for 30 minutes.
- Take cake crumble out of the refrigerator. Layer more than half (about 3/4 of the total mixture) in the prepared cake pan. Gently press to form an even layer on the bottom and about 1/2″ inch on the sides of the pan.
- In a small bowl add the jam and rum or vanilla extract- mix to combine.
- Gently spoon jam on top of the crumb layer and spread evenly to make a uniform layer. Add the rest of the cake crumb on top of the jam layer. Gently form a uniform layer with hands. Do not press down too much.
- Bake 350 degrees F for 30 minutes. Let cake cool before cutting into slices, bars, or cookie cutters shapes.
- Prep Time: 35 min
- Cook Time: 30 min
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian
This simple and delightful cake is one to serve with your morning or afternoon tea!