Quick Crumb Cake
|Soft margarine||200 Gram (3/4 Cup)|
|Granulated sugar||200 Gram (1 Cup)|
|Lemon peel||1 Teaspoon, grated|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Baking powder||1 Teaspoon|
|Cherry jam||1 Pound (1 Jar)|
|Ground almonds||50 Gram (1/2 Cup)|
|Powdered sugar||1 Tablespoon|
Grease a 10-inch (25-cm) springform cake pan.
Preheat oven to 425°F (220°C).
In a large bowl, beat margarine and granulated sugar until creamy.
Stir in egg and lemon peel.
Sift flour and baking powder together.
Fold a few tablespoons into mixture.
Add remaining flour mixture.
With fingertips, work mixture quickly into crumbs.
Place half the crumbs in prepared cake pan.
Spread with jam.
Mix remaining crumbs with almonds and scatter over jam.
Bake 50 to 60 minutes or until top is browned.
Remove cake from pan; cool on a rack.
Sift powdered sugar over cooled cake.