Jelly Crumb Cake

Jelly Crumb Cake

Prep Time 15 min
Cook Time 45 Min
Servings 24
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups ground walnuts
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup Crisco® Pure Vegetable Oil
  • 2 (12 oz.) jars Smucker's® Apricot Preserves
  • 1/2 tsp. ground cinnamon
  • 1/4 cup powdered sugar

Directions

  • Step 1

    HEAT oven to 350°F. Lightly coat 13 x 9-inch baking pan with no-stick cooking spray. Mix flour, sugar, baking powder, baking soda, walnuts and salt in large bowl with wooden spoon until incorporated. Add eggs, vanilla and oil, mixing until well combined.

  • Step 2

    PRESS half of mixture into prepared pan. Spoon preserves over pressed mixture to within a 1/2 inch of pan. Mix cinnamon with reserved flour mixture. Crumble over preserves.

  • Step 3

    BAKE 45 to 50 minutes or until golden brown. Cool completely. Cut into 2-inch squares. Dust with powdered sugar. Place in muffin cups to serve, if desired.

  • Step 4

    To add variety use one flavor of preserves on one half of the cake and another flavor on the other half.

Serving size
(1 slice of 24)

  • Calories 300
  • Calories from Fat120g
  • Total Fat 14g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 130mg
  • Potassium 0mg
  • Total Carbohydrates 41g
  • Dietary Fiber 1g
  • Sugars 27g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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