Black Sesame Blueberry Muffins

Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins-30.jpg
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food

Hello! Long time no read! How have you been?? Happy to report that we had a wonderful time in Italy and somehow have not suffered from too much jet lag. My #1 tip for beating jet lag is to come back home on a Game of Thrones day! The anticipation will motivate you to stay awake and then the mental drain from the show will knock you right out and you’ll be able to sleep a decent 7 hours! We woke up at like 6am and just got up to eat leftover dumplings and watch TV before getting ready for work, it was actually pretty wonderful lol. I have about a billion photos of Italian cats, sheep, and mortadella sandwiches to go through, but once I do I’ll share all the details of our trip!

You know how people say that it takes them a few days into their vacation to fully get off work mode? That has never been a problem for me. It would take me like -3 days to stop caring about work. Revit and coordination emails don’t exist anymore! Well, I definitely didn’t care about work emails while I was away. Don’t worry! But I actually started to get a little antsy about not cooking or developing recipes after a few days. When I couldn’t sleep during the first few nights in Rome, I just laid in bed thinking about all the different dumplings folds I wanted to try or how I would attempt to make a terrazzo cake after seeing all the beautiful terrazzos everywhere! So as much as I loved bopping around Italy with Reuben for 2 weeks, I’m super excited to be back in my kitchen again and make all my favorite foods!

I was sort of surprised by what foods I craved and missed the most while I was away. I miss dumplings (ok, that wasn’t that surprising), eggs (couldn’t find one in a scrambled or hardboiled form!!!!), and cake. All the cafes and bakeries were filled with the most amazing pastries, but after a few mornings of sfogliatella and brioches, I really just wanted a slice of pound cake or a muffin with my cappuccino! I missed the soft and fluffy texture of cake. I got a pistachio plum pound cake on our last day in Rome and it was very disappointing. I was so bummed! There was no plum… and the cake was so dry! Maybe moist cake just isn’t an Italian thing?

Thankfully I made these Black Sesame Blueberry Muffins right before we left for our trip so my cake craving was held back by a few days! What I love about these muffins is their light but satisfying texture and the fact that they are not too sweet and just let the sweetness of blueberries shine! Plus they are so easy and quick to whip together. Perfect for when you have a million things to do but also need a baked good in your life, which is ALWAYS. You know that my love of black sesame runs deep. The ground up black sesames and tahini add a great nuttiness that balances out the sweet and natural tartness of the blueberries. The muffins are topped with sugar, which adds the most addictive sweet crunch. Can we talk about how moist these muffins are?? The greek yogurt and tahini add a healthy amount of richness and pretty much insures that you won’t have any dry sad muffins! I used Bob’s Red Mill Organic and Unbleached All-Purpose Flour and it works so beautifully in this simple recipe. I think that when you’re baking simple sweets that aren’t hiding under pounds of buttercream or icing, having high quality flour is the key to making sure your star ingredients are front and center.

I’ve had probably hundreds of blueberry muffins in my lifetime. They were my muffin of choice at the DAAP (my architecture school) cafe. There have been some great ones and definitely MANY disappointing ones, but these black sesame versions are my new favorite!


Black Sesame Blueberry Muffins

makes 12 - 16 muffins

Materials:

2 ½ cups Bob’s Red Mill Organic All Purpose Flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup sugar
4 tbsp finely ground black sesame seeds + more for topping
12 tbsp melted butter
2 eggs
3 tbsp tahini
½ cup greek yogurt
½ cup water
1 tsp vanilla
12 oz blueberries tossed in 1 tsp flour
demerara sugar (or any large grain sugar) - for topping

Steps:

  1. Preheat oven to 375 degrees. Line muffin tins with parchment liners.

  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and finely ground black sesame seeds.

  3. In another bowl, whisk together melted butter, eggs, tahini, greek yogurt, water, and vanilla. Add wet ingredients to the dry ingredients and mix until just combined.

  4. Toss blueberries in 1 tsp flour. Add blueberries into the batter and gently mix until berries are evenly dispersed.

  5. Fill each liner with batter. Since I used tulip baking liners I filled my tins fully. If using regular muffin or cupcake liners fill the tin about 3/4 of the way up. Top each muffin with demerara sugar and black sesame seeds if using. Bake for 28-33 minutes until lightly golden brown and cooked through. Remove from oven and allow muffins to cool in the tin for 5 minutes. After a few minutes remove muffins from the tin and allow to completely cool on a wire rack. Enjoy!

Thanks, Bob’s Red Mill for sponsoring this post!

Black Sesame Waffles

Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles
Easy and Simple Black Sesame Waffle // https://eatchofood.com/blog/2019/1/12/black-sesame-waffles

January is a month of fresh starts, juice cleanses, Whole30, Cook90, Marie Kondo purges, and strong gym attendance… for some people. I’m cooking the same tasty and satisfying food I love, which is definitely not compliant by any diet’s standards. I’m refusing to watch the Marie Kondo special, for no particular reason. And I’ve been to the gym a handful times, which I’m actually pretty proud of! I tried to not set too many resolutions for myself this year and just focus on being a happy and productive human bean. That’s a pretty good goal I think!

I do have a few normal and boring general life goals though. This year I think will finally be the year that I become really, LIKE REALLY, organized. I can feel it! Or maybe this is the year I learn to actually make the bed every morning. That would be something. I’m trying, Mom! I’m also trying to make a conscious effort to waste less. That means:

  1. Eating all my vegetables and salad greens before they get gross.

  2. Buying less plastic things. You should have seen how much paper and plastic I purged from our office. OMG. I’m so sorry, Earth!

  3. And using up all the boxes of lasagna noodles we have in the cupboard from when Reuben and I couldn’t decide on the perfect noodles to make the best lasagna.

When you’re a food blogger or even just like a well stocked home cook, you end up with a ton of food products taking up space in your fridge or cupboards. I have SO MANY random bags of various flours and starches. When is the next time I’m going to bake with oat bran???? How many jars of coconut butter is normal? 5? I looked in the fridge a week ago and realized that I had like 4 half full jars of tahini! So I’m trying to work through all the excess things in my kitchen little by little so that I can hopefully reset my kitchen pantry with the necessities. That would be butter, flour, sugar, salt, and oyster sauce.

This recipe for Black Sesame Waffles used up the last bit of black sesame tahini hiding in the far end of my fridge. You know that back corner right by the open box of Arm & Hammer that’s been there since you moved in? That’s where the jar was hiding. I’m honestly surprised that I didn’t use up this jar sooner because I LOVE black sesame everything. Muffins. Cake. Cookies. Sprinkled on 90% of my meals. I’m obsessed. I might even get a black sesame tattoo! JK I won’t ever do that. But a black sesame tattoo would just be like an extra freckle, right?

These waffles are deeply nutty from the black sesame. Almost like peanut butter but 1000000% better. The texture is light but with a nice chew, which I’m all about. You can find black sesame paste or tahini at your local asian or Mediterranean market, Whole Foods might have it, or you can just order it off the internet! You could make it from scratch too! Regular tahini also works if you’re having a hard time finding the black sesame variety. Once you’ve introduced black sesame into your kitchen, these waffles are super easy to whip up in the morning, because I know you don’t want to be separating eggs and whip egg whites to stiff peaks on the verge of a hangry meltdown. You just want to eat! I love topping my waffles with yogurt, but dreamy whipped cream and pomegranates make for a slightly fancy and luxurious breakfast situation. You deserve it. It’s January and you’re already kicking booty!


Black Sesame Waffles

serves 4-6

materials:

2 cups AP flour
1/4 cup white sugar
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cup greek yogurt
1/2 cup water
2 eggs
4 tbsp melted butter
1/2 tsp vanilla
1/3 cup black sesame paste/tahini

steps:

  1. Combine flour, sugar, salt and baking soda in a large bowl.

  2. Add greek yogurt and water in a medium bowl. Whisk until combined. Add in eggs, butter, vanilla, and black sesame paste. Whisk again until combined. If your black sesame paste is a little thicker you may need to mix a little longer, but a few small chunks of sesame paste is okay!

  3. Add wet ingredients into the dry ingredients and mix with a wooden spoon until combined. Avoid over mixing. The batter will be really thick.

  4. Heat up your waffle iron. Fill iron accordingly, so that it does not overflow. I place about 2/3 cup of batter in my waffle iron to make these. Cook until desired doneness (3-4 level for me).

  5. Serve warm with whipped cream, maple syrup, and pomegranates! Or with whatever your heart desires!

Black Sesame Mochi Muffins

Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins

Hi, friend!! How's life? Anything new with you?

I have quite a few life updates to share.

I went out drinking last Friday! I embraced my young 20-something self and stayed up way past my bedtime of 10pm. It was crazy. It wasn't a super crazy night, but the fact that I wasn't wrapped up in my blanket and wearing soft pants on the couch on a Friday night was pretttyyy wild. Actually, I wasn't even wearing pants... I had a dress on. You get the point though!

Reuben quit his job! Which is why we went out on Friday night. It was his last day of work, so we went out for a lot of drinks, french fries, and late night pizza + jack in the box burgers (I've only ate at jack in the box 3 times in my life... all 3 times I've been somewhat tipsy) with some of our favorite people in SF. He will begin working at a new architecture firm at the end of the month! So until then, he is a stay at home boyfriend! A man of leisure. I'm surprised that the amount of cute cat Instagram videos sent to me throughout the day hasn't grown exponentially. 

We're going to Mexico City on Thursday! Have you been there before? Sorry, if I didn't ask you for any recommendations. It just feels like everyone and their Mom has been to Mexico City, except for us. So we definitely have a surplus of food and sight seeing recommendations! We probably can keep ourselves busy for a solid 6 months. We planned this trip pretty last minute. A day after Reuben accepted his new job we jumped on booking flights and a cute Airbnb! We're both pretty easy going travelers though and can entertain ourselves just by walking around all day. I just want to eat all the tacos, quesadillas, tortas, tostadas, sopas, paletas, and all the other delicious things we find over there. I'm so excited!

I've somewhat mastered another recipe from my "food I'll miss when I move away from San Francisco" list! I work about 45 seconds away from a coffee shop that sells Third Culture Bakery Hawaiian Mochi Muffins. They are SOOOOO good. I get one about once a week. It's a bad habit, but I can't help myself. I like to think they are just sliiiighty better for you than a croissant though. Maybe. If you've never had a mochi muffin before, they have a slightly crisp and caramelized exterior that contrasts super beautifully with a soft and chewy interior. Gah, the texture of them is just so amazing. Some people don't like the gooey/chewy texture of mochi, but I think those people are crazy. I can't get enough of it! The Hawaiian Mochi Muffin flavor is a browned butter flavor with hints of coconut. In my variation of a mochi muffin, I incorporated one of my favorite flavors to bake with: black sesame! There's a lot of black sesame flavored things on Eat Cho Food... but still not enough! The black tahini adds a really wonderful nutty flavor. It also makes the muffins taste a tad bit savory, but still sweet from the brown sugar. I like to balance on that fine line between sweet and savory. I've experimented with this recipe about 4-5 times, which I think is a new record. Once I cracked it though, it's actually incredibly easy to make! If you whisk fast enough you can have the tastiest mochi muffins within an hour! Just make sure to spray your muffin tins really well with nonstick spray and don't over bake your muffins! A lot of recipe out there tell you to bake them for an hour, but that's insane. Mine were burnt to a crisp after an hour... 30 minutes in the oven you're all good! You'll thank me later for my testing once you're surrounded by 2 dozen insanely delicious and chewy mochi muffins : )


Black Sesame Mochi Muffins

makes 24 muffins

Materials:

1/2 cup unsalted butter
1 14oz can of coconut milk
1 12oz can evaporated milk
2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 3/4 cup mochiko flour
2 tsp baking powder
1 tsp salt
1 cup black tahini
nonstick cooking spray - very important!
black & white sesame seeds - for garnish

Steps:

1. Preheat your oven to 350 degrees. Spray your muffin tins with nonstick cooking spray. Make sure to evenly coat all sides of the muffin tin. This is important because it help the muffins get their characteristic flat tops. 

2. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, evaporated milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth. Pour in black tahini and whisk until just combined.

4. Fill muffin tins with mochi batter up to just below the rim. Lift the tin about 3" above the counter and drop a few times to help remove any air bubbles. Top muffins with some black and white sesame seeds. Place in the oven and bake for 30 minutes.

5. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Remove from the tin and allow to cool on a wire rack until ready to eat.

enjoy! 

recipe was adapted from New York Times' Brown-Butter Mochi recipe

Greek Yogurt Cake with Black Sesame Buttercream

I've only had one goal for my 26th birthday. Make deliriously good mac n' cheese. I succeeded. So. Much. Cheese. Which means I am slowly sinking into a food coma. I'm going to push through it though, because I need to share this cake recipe with the world. I tend to get real reflective and sappy around my birthday. Okay, I'm reflective and sappy all the time but I'm extra on my birthday.

The process of making this cake actually encompassed a lot of my emotions about getting another year older. Let me ramble for a moment. To start, I'm going to state that I don't have a lot of experience decorating cakes. I've been practicing baking cakes for the last 7 months and I've definitely gotten better! But piping flowers and getting beautiful crumb coats are still very foreign to me... but I'm trying. I made this cake last Friday afternoon in preparation for Reuben's 30th birthday. I was stressed out about something silly in the office earlier that day and I couldn't shake my stress as I went home and began measuring out my flour and sugar. I was also trying to print some greeting cards for a Hey, K. Cho! shipment and my printer was jamming and just plain not working. The batter was thicker than I was used to and giving me hard time. Mid-mixing I had realized that I forgot to send a file at work. I was getting hot and flustered in the kitchen. I had to take a moment to just stop, lay in bed, and breathe for a few minutes. I relaxed and tried to clear my mind. I felt lighter. Reuben came home. I love Reuben so much and I immediately felt better. I was ready to get back in the kitchen and tackle this project. And you know what? Everything ended up being perfectly fine.

I had visions of how I would decorate my cake but that didn't quite pan out. I piped cute dots inside and I still like it. The thick batter baked into a fluffy moist cake. I didn't have enough buttercream to get a thick layer all around and the coat wasn't super even, but the cake tasted incredible and too much frosting bothers me anyway. My printer started working again once I left it alone for an hour! The files I needed to be sent could wait to be sent on Monday morning. Hooray!

Ever since the time I was like 16 I've had a problem of doing too many things. It's hard for me to just pick one thing or passion to focus on. There is just so much I enjoy doing and want to learn how to do. This has only intensified over the years. More so over the last year with starting this blog and working on calligraphy and illustrations. And I started a new job which has been scary and challenging in it's own way. It takes a lot to not turn into a ball of nerves. How do I not go crazy? I'm a firm believer in mental health and practicing being mindful of yourself and your needs. But what I really think helps hold me together through all the craziness is simply trusting in the universe. Does that sound too hippie dippie? It's hard explain, but I've always had a deep trust that the universe will work things out. Even when it gets real real bad, everything will start to make sense and feel good again.

Yep, I got all of that from baking a cake! At age 26, I feel I am right where I am supposed to be. I'm trying to remind myself of this trust as much as I can and not stress so much. Just do you. My hope is that this trust only grows deeper as I get older and then one day I'll be one of those super cool, confident, and creative adults!

My food coma is hitting me hard now. So I'm going to leave you with this cake recipe and 5 pieces of advice from a 26 year old. Oof, I need to eat some fruit.

Tips from a 26 Year Old

1. Call your mom.

2. Call your (girl)friends.

3. Don't waste money on a lackluster lunch.

4. Remember to drink lots of water.

5. Be kind.


Greek Yogurt Cake with Black Sesame Buttercream

makes one - 3 layer 6" cake

Greek Yogurt Cake:

1 3/4 C cake flour

1 1/2  tsp baking powder

1 tsp baking soda

1/4 tsp salt

5 tbsp unsalted butter - softened

1 C white sugar

2 large eggs - whites and yolks separated

1 tsp vanilla

1 C plain greek yogurt

 

Black Sesame Buttercream:

2 sticks (16 tbsp) butter - softened

3 C powdered sugar

1/4 C tahini

5 tbsp black sesame seeds - finely ground

1/2 tsp salt

Step:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

2. Add the softened butter into the bowl of your stand mixer and beat until light and creamy. About 2 minutes. Gradually add in sugar and beat for another 3-5 minutes. Beat in vanilla and egg yolks until incorporated.

3. Continue beating the butter mixture on medium speed. Add 1/3 of flour mixture, beat a few seconds to incorporate, then add 1/2 of yogurt. Repeat until all the flour mixture and yogurt has been mixed in.

4. Beat the egg whites until stiff peaks form in a separate bowl with hand-held beaters. Or you could transfer the contents of your stand mixer bowl to another mixing bowl and clean your bowl and whisk attachment to whisk the egg whites.

5. Gently fold in egg whites in the cake batter. The batter is a little thick, so don't be afraid of putting a little muscle into mixing your egg whites in. 

6. Spray cake pans with non stick spray and line bottoms with parchment paper. I trace and cut them out with a scissor. Divide the cake batter evenly in the pans. Use an small offset spatula to help spread and level the cake batter. Bake for 20-22 minutes until golden and test for doneness with a toothpick. Once done, allow to cool in the pans for 5 minutes. Carefully remove cakes from the pans and allow to completely cook on a wire rack. Use a knife to help loosen the edges of the cake.

7.  Make your buttercream by beating softened butter in your stand mixer until light and creamy. Gradually add in powdered sugar and mix until fluffy, about 5 minutes. Add in tahini, ground black sesames, and salt. Beat for another 2 minutes. Transfer buttercream into a piping bag with a medium round tip if you're going to attempt to pipe some designs.

8. Start assembling the cake by layering buttercream on top of your first tier. Use an offset spatula to help level the buttercream. Add another a layer of cake and repeat until all layers are stack. Use a dough scraper to check if the edges are straight. Frost the entire cake with your remaining buttercream. Decorate with additional piping or extra black sesame seeds!

9. Slice and enjoy!

Black Sesame Plum Crumb Cake

Oh snap!!! Birthday week is quickly approaching! Reuben is turning the big 30 this Saturday! And I am going to be 26 on Tuesday. I'm currently planning on only eating macaroni and cheese on my birthday. Breakfast Mac, Lunch Mac, Dinner Mac, Dessert Mac (Noodle Kugel?). Reuben's mom makes an amazing noodle kugel btw. We will see if I become a ball of cheese on Tuesday. Mac n' Cheese all day seems like an appropriate thing to do for your 26th birthday, right? I'll also be making a cake this weekend, obviously. For Reuben's birthday, I've been envisioning a classic white cake with black sesame buttercream. I want it to look like a little concrete column. Real architecty. Wish me luck. 

I get a little jealous that Reuben steals most of the birthday thunder, but I actually really love that our birthdays are so close together. Two birthdays is a great reason to go on a mini vacation or spend too much money on fancy restaurants 😊  This year, our celebrations are going to be a little bit more chill. I think we are both exhausted from general life to do anything too crazy. Like, we almost forgot that our birthdays were next week. This weekend we will ride our bikes to the zoo, visit a few breweries and wineries, eat lots of food, bake a cake, and buy lots of macaroni noodles. 

We were organized enough to plan a birthday picnic the following weekend! By planning, I mean 2 months ago I remembered to book the picnic area and this past weekend I remembered to tell everyone it was happening. We had one last year and it was so fun my cheeks hurt from smiling all day. We invite everyone we know in the bay area, lay out some blankets, make a butt load of food, and pray for the fog to stay away from Inner RIchmond. My best friend Katie P flew out last year for the picnic from Seattle AND she is coming out again! I can't wait!

Posting a cake recipe seems like the right thing to do, with birthday week in horizon. Here is the final plum recipe of the season to hold you guys over until I post Reuben's Birthday Cake (if it's cute - fingers crossed!). This Black Sesame Plum Crumb cake may be one of the best things I've ever baked. It magically tasted like a peanut butter and grape jelly sandwich on whole wheat bread... very specific. This means you can eat this cake for lunch obviously! The cake was moist with a tight crumb. The nuttiness from the black sesame was well balanced with the sweetness and tartness of the plum jam. If you don't have access to an overflowing plum tree or don't have time to make your own jam, using your favorite store bough jam will work too! It's been a few weeks since I made this and I find myself craving a square of it. But the idea of cracking open my bag of frozen plums makes me a little anxious. I'll hold off on the plums for a few more months... until I'm 26.5! For those of you who haven't ate 1 million plums, I highly recommend you make this magical cake! 


Black Sesame Plum Crumb Cake

makes one 8" square cake

Plum Jam Materials:

3 C plums - pits removed and chopped

1 C white sugar

1 orange 

pinch of salt

 

Crumble Materials:

1 C all purpose flour

1/3 C brown sugar

1/4 tsp salt

6 Tbsp melted unsalted butter

 

Cake Materials:

12 Tbsp unsalted butter - room temperature

2 C all purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 C white sugar

3 Tbsp sesame seeds

2 eggs

2 Tbsp tahini

2/3 C milk

1 cup Plum Jam

Steps:

1. Combine plums, sugar, zest and juice of one orange, and pinch of salt in a pot. Bring to a boil and stir to dissolve sugar. Continue to boil for 10-15 minutes, it should start to thicken. While it boils, use a wooden spoon to mash and break up the plums as they soften. Transfer the jam into a glass container or jar and allow to cool in the fridge.

2. Make your crumble by mixing together flour, brown sugar, salt, and melted butter with a fork. Mix until you have a pebble like texture. Set aside.

3. Preheat your oven to 350 degrees. Grind the black sesame seeds in a mortar and pestle or spice grinder until you get a fine texture. Whisk together flour, baking powder, salt, and ground black sesame seeds in a medium bowl. 

4. In the large bowl or bowl of your stand mixer, beat butter with sugar on medium speed until pale and fluffy. Beat in 1 egg at a time and then tahini.  

5. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk. Beat until combined and scrape down the sides when needed.

6. Spray a 8"x8" baking pan with non-stick spray. Line with parchment paper. Pour batter into baking pan. Smooth batter with an offset spatula until it looks leveled. Spread the plum jam evenly over the top. Top the whole pan with the crumble.

7. Bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center, it should come out clean. Allow to cool in the pan for 20 mins, then remove from the plan and allow the cake to cool completely on a wire rack.

adapted from this martha recipe!