Jam Cake

Summer is upon us, or so says the humidity frizzing my hair, the bug bites on my legs and the decadent smell of Manhattan above 14th Street.
But, in fact, summer brings us good things - like outdoor weddings, barbecues with friends, tanning on the beach...and fruit! Delicious things like cherries and peaches and plums and berries. Now granted, this recipe doesn't call for any fresh fruit per se, but you can get fresh jam at your local farmer's market or even make your own if you are feeling adventurous. And then there's always trusty Smucker's....
Either way, this cake is equal parts simple and interesting, a winning combination. The batter is classic and moist, and you can use whichever and how ever many jams you would like for a tasty blend.
Then the simple topping adds another dimension - the original recipe also called for chopped nuts which you can include if you're so inclined.

Tip of the Day: Because this cake is topped with jam, it may appear to not be set even though the cake itself is - so be careful not to overbake.

Recipe: (Adapted from Framed)
Cake:
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup (5 1/3 tbsps) butter or margarine
1 egg
3/4 cup milk
1 cup jam of any variety, or mixed

Topping:
1/3 cup light brown sugar, firmly packed
2 tbsps flour
2 tbsps butter

Stir together the flour, sugar, baking powder and salt.
With a pastry cutter or a fork, cut in the butter until crumbly. Or use a food processor.
Stir in the egg and milk until combined.
Spread the batter evenly in a greased 9 inch square pan.
Dollops spoonfuls of jam on top and swirl it into the batter.

With a pastry cutter or the tips of your fingers mix the topping ingredients and sprinkle over the cake.
Bake at 400 F for 20 to 30 minutes.