CRUMB CAKE WITH OIL and apricot JAM: an easy and quick dessert, perfect after lunch or dinner, ideal for a light sweet break without butter.
I had a jar of apricot jam open in the fridge for a few days and, as every time something risks being wasted, I seized the perfect excuse to make a quick, simple but very fragrant dessert: my crumb cake with oil and jam. A butter-free dough, very quick to make, that you prepare in a bowl with a fork.
I cooked it in the air fryer, but if you prefer, you can also make it in a traditional oven. The result? A delicious cake, crisp on the outside, with a sweet and soft heart thanks to the jam. Great for breakfast, for tea time, or for those who, like me, can’t resist the sneaky slice after dinner.
The nice thing is that it lends itself to a thousand customizations: use the jam you have at home, add chocolate chips to the dough or try serving it with a layer of ricotta or mascarpone and nuts. Ideal for unexpected guests, ready in a few minutes, and super simple, it’s really foolproof for beginners!
Follow me in the kitchen today we are making the crumb cake with oil and jam.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/8 cup sugar
- 1/4 cup vegetable oil (or extra virgin olive oil)
- 1 packet vanillin
- 1 egg
- 1 pinch salt
- 9 oz apricot jam
Steps
Pour the flour into a bowl with the vanillin or grated lemon zest, add the sugar, the egg and mix with a spoon.
Add the oil and mix gently with the spoon, crumbs will form immediately.
Pour part of the mixture into a 8 or 9-inch pan, press it well, add the jam and cover with the crumbs.
Bake in a preheated oven at 350°F for about 25 minutes or in an air fryer at 340°F for 20 minutes.
Remove from the oven, let it cool before serving.
Bon appétit
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CRUMB CAKE WITH OIL and JAM
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CRUMB CAKE WITH OIL and JAM
Can I bake the crumb cake only in the air fryer?
Absolutely not! If you prefer, bake it in a static oven at 350°F for about 25-30 minutes. It turns out perfect that way too.
Can I use another type of jam?
Sure! Strawberries, cherries, figs, or bitter oranges… choose the one you already have at home or the one you prefer.
How do I store the crumb cake with oil?
Keep it in an airtight container or under a glass dome: it stays good for 3-4 days.
Can I prepare the dough in advance?
Yes, you can keep it in the fridge for a day, then fill and bake it when ready.
Is it suitable for lactose intolerant people?
Yes, as it is without butter and milk, it is naturally lactose-free!
