Go Back
Print Recipe
5 from 1 review

Bakewell Crumb Cake

This recipe for Bakewell Crumb Cake is from High-Altitude Breakfast, by Nicole Hampton.  The crumb cake features a tender almond scented cake, sweet and tart cherry jam filling, and a buttery and sweet crumble topping, that is worthy of eating by the spoonful!  A delicious treat for breakfast, or anytime of the day snack! 
Prep Time20 mins
Cook Time34 mins
Total Time54 mins
Course: Breakfast
Cuisine: American
Keyword: Bakewell Crumb Cake, Breakfast Cake, Cherry Jam
Servings: 1 8-Inch Cake


  • 1 - 8-Inch Square Cake Pan



  • Baking spray (or butter and flour) for greasing the pan
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 tablespoons canola oil
  • 2 teaspoons almond extract


  • 1/2 cup cherry jam

Crumb Topping

  • 3/4 cups all-purpose flour
  • 1/2 cup blanched almond flour
  • 1/2 cup brown sugar light or dark, and firmly packed
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon almond extract



  • Preheat the oven to 350F degrees. Generously grease an 8-inch square cake pan with baking spray.
  • In a large bowl, stir together the flour, sugar, almond flour, baking powder, and salt. In another bowl, stir together the egg, buttermilk, oil, and almond extract. Pour the egg mixture into the flour mixture and stir together with a rubber spatula until well blended. Pour about half of the cake batter into the prepared cake pan and spread it evenly.


  • Pour the jam into a small bowl and heat on high heat for 30 to 40 seconds, or until warmed through.
  • Spread the warm cherry jam on top of the cake batter. Dollop the remaining cake batter all over the jam and then spread it evenly across the top.

Crumb Topping

  • I recommend making the Crumb Topping first.
  • In a bowl, using a fork, stir together the flour, almond flour, brown sugar, melted butter, oil, and almond extract until large crumbs form.
  • Sprinkle the crumbs evenly over the top of the cake, using all of the crumb mixture. Bake the cake until a cake tester (toothpick or knife), inserted into the center comes out fairly clean, with just some cherry jam sticking to it, 30 to 34 minutes. Let the cake cool completely in the pan before slicing and serving.


  • Bake Time - I live at high altitude and found that my cake was baked perfectly at 31 minutes.
  • Almond Flour - I recommend blanched almond flour because it is ground finer, without the almond skins.
  • Cherry Jam - Use you personal favorite jam.  I have found jam from Bonne Maman and Crofter's are fresh, with great fruit flavor.  
  • Oil - Definitely use a neutral oil like canola oil.  
  • Buttermilk - If you don't have buttermilk, you can make your own.  Add 2 teaspoons vinegar or lemon juice to 2/3 cup of milk and let sit for 5 to 10 minutes.  I recommend 2 percent or whole milk.