Berry Crumb Cake

This is a variation of the Cooking Light Cinnamon Crumb Cake I make. I thought making a raspberry or strawberry jam version to serve with fresh berries sounded good one day so I headed to the kitchen pulled out some ingredients and this is what I created. So, less fat, less calories, add some berries and you can have more chocolate later in the day.☺ (Am I the only one who thinks that way?)

Ingredients

1 1/4 cups all-purpose flour
2/3 cup brown sugar
1/4 tsp. salt
1/4 cup butter, cut into small pieces
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup low-fat buttermilk
1 tsp. vanilla
1 large egg
1/4 cup reduced-sugar jam, warmed slightly

Directions

Preheat oven to 350°F. Grease and flour (or use a spray) an 8" round cake pan and set aside. In a food processor, combine the flour, brown sugar, and salt. Add butter and pulse until the mixture resembles coarse meal. (You can also use a bowl and pastry cutter or fork to do this.) Reserve 1/2 cup flour mixture for topping, and set aside. Combine remaining flour mixture, baking powder, and baking soda; add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into prepared pan. Top with warmed jam (warming slightly makes it spread over batter easier - you don't want to boil it, just warm it for spreadability). Sprinkle reserved crumb topping evenly over batter. Bake for 20-30 minutes or until a cake tester inserted in center comes out clean. Cool completely on wire rack.