Jelly Crumb Cake
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