I have a little addiction I feel like I need to tell you about. Breakfast sweets. Actually, it isn't really a little addiction. It is a rather large addiction. I am all about the sticky buns and cinnamon rolls, muffins, coffee cakes, doughnuts, etc. I generally don't eat breakfast (bad, I know, right!?) but if there is something sweet, well, then I am all over it.
Since I had some homemade preserves recently I have been on a real kick making this jam crumb cake recipe I found on Epicurious. It is infinitely adaptable and extremely delicious. To prove my point, here I give you three versions. All of these started from this base recipe. I've provided the variations below. The cake is insanely delicious and so good. My husband, who isn't a big sweets fan, loves this recipe.
My favorite was the plum version which is really and truly incredible, but the pear and the blueberry versions were also amazing. Whatever type of jam you decide to use with this, you are definitely in for a real treat. Since I am fairly certain I'm not the only one with an addiction to breakfast sweets, I want to know, what is your favorite? If you have a link to the recipe, it would sure be great too if you could link it up here in the comments. Winter is coming and, for me, that, believe it or not, means my real baking time of year is about to begin. So, what do you love?
Pear Nutmeg Cake with Chocolate Crumb
1/2 cup sugar
1/2 cup water
1 (3-inch) cinnamon stick or use 1/2 teaspoon ground cinnamon
Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered. Preserves keep, chilled, 1 month.