Raspberry Jam Filled Coffee Cake
Save the toast and jam for tomorrow! This Raspberry Jam Filled Coffee Cake makes for an excellent breakfast or brunch treat!
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Thank goodness for the heart-shaped peanut butter sandwich! Yes, heart-shaped. Now I know most kids dislike the crust on their sandwiches. (Turns out the crust really does have more vitamins.) Robbie was the same way. He always wanted us to cut the crust off of his PB&J sandwiches. Well then one day (close to Valentine’s Day last year if I recall), we decided to get fancy and use a large heart-shaped cookie cutter to make – you guessed it – a heart-shaped PB&J. In true little boy fashion, Robbie has requested a heart-shaped sandwich ever since.
Last week, I decided to bake up a fun cake for breakfast and/or brunch and/or dessert. I’ve always loved a good coffee cake. I’ve even been known to request a coffee cake for my birthday! Over the years, I’ve made all sorts of variations of that coffee cake, too. Blueberries, peaches, cappuccino, apples, banana walnut…you name, I’ve tried it! (Or I haven’t tried it, then it’s probably tucked away on my list of “coffee cake flavors to try.” Yes, I actually have a list entitled that. I told you I love coffee cake.)
At first, Robbie was a little confused as he thought jam should be in his heart-shaped sandwiches instead of in a cake. He announced “I don’t like coffee cake.” I then informed him that he hasn’t actually tried coffee cake, so he should try a bite before he decides. He reluctantly tried a bite…then another…and another…and then his slice was all gone. “I think I like coffee cake,” was the response. Like father, like son!
Raspberry Jam Filled Coffee Cake
Raspberry Jam Filled Coffee CakeWhen we were in Prague last year, we stepped into a little cafe that had an amazing selection of cakes and pastries. One of the cakes that immediately caught my eye was a jam filled cake of some sort. We actually didn’t order that cake as we opted for an afternoon coffee instead. However, that idea of filling a cake with a ribbon of jam got stuck in my head. I finally got around to trying it out, and this Raspberry Jam Filled Coffee Cake was the result. Holy cow, this coffee cake is delicious!
For this Raspberry Jam Filled Coffee Cake, I started with my go-to coffee cake recipe. I always sprinkle half of the streusel topping into the middle of the batter for an added burst of flavor in the cake itself. I did that this time, too, but I also spread a cup of raspberry preserves in there with the streusel. The rest of the batter goes on top, and you end up with this really cool cake with a ribbon of jam through the middle. If raspberry preserves aren’t your jam (pun intended!), then I’m sure you could go with other flavors. Blueberry, strawberry, apricot, you name it.
Baker’s note: make sure the jam doesn’t actually touch the sides of the pan when you spread it in the middle. As the cake bakes, that jam would adhere to the sides of the pan, and it would be a real challenge to get this cake out of the pan. I recommend leaving ~1/2″ or so of batter in between the jam and the sides of the pan.
Did you make this Raspberry Jam Filled Coffee Cake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Raspberry Jam Filled Coffee Cake
Ingredients
For the streusel
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 1 tsp ground cardamom
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1¾ cup all-purpose flour
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1¼ cups sour cream
- 1 cup raspberry preserves
- powdered sugar for dusting top of cake
Instructions
For the Streusel
- Using a medium bowl, add sugars, cinnamon, cardamom and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set mixture aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spraa 9”x3” round cake pan. Set pan aside. (See note below.)
- In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Pour half of the batter into greased cake pan. Crumble half of the streusel on top of batter. Spoon raspberry jam on top of the streusel. Spread jam into an even layer, but leave ~½” of space between the jam and the sides of the pan. The jam will stick to the sides as the pan, so make sure no jam is touching the pan at this point.
- Pour remaining batter on top. Finally, crumble remaining streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)
- Bake at 350°F for 45 minutes.
- Tent the cake with tin foil to prevent the streusel from burning. Continue baking for another 40-50 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes.
- Before slicing, dust top of cake lightly with powdered sugar.
Notes
Lol…I like coffee cake too so if you feel inclined to send me a piece (or the whole cake) I wouldn’t complain 😉 Since it’s Friday (and the weekend) I think I deserve a little treat. This would go over so well right now with a coffee. And I just picked up jam this week! It was meant to be! Pinned! Have a good one!
Well, I would’ve gladly sent you a piece of this awesome coffee cake, Dawn…but…well…I ate it all. (Robbie helped, too. Haha!) I think it was absolutely meant to be that you make one of these coffee cakes at home. After all, you have the jam. Plus, it’s a great excuse to pour another cup of coffee! 🙂
We’re pretty darn fond of our jam fill coffee cakes over this way and your Raspberry Jam Filled Coffee Cake will fit right in just fine.
It’s my turn to bake for my Red Cross group net week, so I’ll try it out on my fellow volunteers.
I’m loving the cardamom addition in the streusel.
This is my first foray into filling a coffee cake with jam. I must say I like it! I’ve been making coffee cakes for years, so it’s always fun to find a new way to mix things up. And, yes, the cardamom in the streusel is a fun twist! I do hope you enjoy baking this one, Ron. My apologies for not including ingredient weights – I really wish the US would get on board with that one!
I love that the jam is baked into this cake. It sounds absolutely fantastic, David. I also love that you don’t have to make any excuse for having coffee cake for breakfast, since cake for breakfast is one of my favorite breakfasts.
Exactly! When you call it a coffee cake, it means it’s totally acceptable to eat cake for breakfast. The jam is just a bonus for more flavor!
I think I like coffee cake too 🙂 Raspberry in there sounds so delicious!!
Haha! What’s not to like about cake for breakfast?? Thanks, Nicole!!
You and your famous coffee cakes, David! It’s been the same thing for many years, but I keep (sometimes) forgetting that a coffee cake doesn’t need to include real coffee. (If I am not mistaken, once you shared a coffee cake with coffee in it. Good for you haha!) This coffee cake with a layer of raspberry jam looks and sounds delightful! Love the addition of cardamom, too.
It’s been a few months since the last coffee cake, Ben! I felt like it was time. I was also craving one, too. Haha! (I did indeed once share a coffee cake with coffee in it…inspired by you, of course.) The cardamom + raspberry jam combination in this one was quite delicious. Excellent with a mug of hot coffee!
I’m with Robbie. I want heart shaped PB&Js from now on. 😉
Loving this raspberry filled coffee cake, David! What a way to celebrate a weekend morning!
Haha! Well I say you just start making heart-shaped PB&J’s. If nothing else, you’ll get a laugh out of eating ’em at lunchtime. 🙂 Thanks so much, Marissa!
Well if Robbie approves, then I approve. I love that he had to have the whole piece before proclaiming his love for it. 🙂 This recipe sounds fabulous. I’m in the midst of a little love affair with raspberries at the moment, so I’m even more excited about this. And hey, if I can have it with my coffee in the morning, I’m all set. 🙂 ~Valentina
Hah! Robbie is a harsh critic. You’d be surprised (maybe) at some of the things he’s refused to take a bite of around here. But he did go in on the coffee cake – no surprise there! So raspberries + coffee cake + a mug of coffee. Your morning is all set. 🙂
there i was wondering if raspberry jam would go well with coffee-flavoured cake:-) But i see your coffee cake is not coffee-flavoured at all. so it goes with a cup of coffee i guess… good tip not to spread the jam too far out, as yes indeed it would be hard to get it off the tin. cheers sherry
Haha! So Ben has made this same comment in the past about coffee cakes. Coffee cakes must be an American term. I think they get the name because they go well with a mug of coffee – not because they actually have coffee in them! (Although I did make an espresso coffee cake one time that had coffee in it – you know, just for kicks.) This version is mighty delicious. Thanks, Sherry!
I like that Robbie knows what he wants 😉
And I do too – I want a slice of this yummy cake!!
Oh, Robbie knows exactly what he wants…and he isn’t shy about telling you, either. Hah! Thanks so much, Alexandra!
What a great idea for a coffee cake! One of the things I love best about coffee cake, besides the taste, is that it is totally acceptable to eat it at anytime of the day! 🙂
Exactly! Coffee cake is just an excuse to eat cake for breakfast…or snack…or dessert in the evening. Perhaps that’s why coffee cakes never last very long in our house. Haha. Thanks, Kathy!
That’s hilarious, Robbie stating he doesn’t like coffee cake. Then trying it and eating it all!! Kids eh? My Neice’s are just exactly the same with food. Coffee cake is a favourite of mine. I love what you’ve done here with filling it with raspberry jam. I’ll need to request some more of my mums home made raspberry jam just so that I can give this a go. Thanks David and I hope you’re having a great weekend!
Oh geez. That’s a rinse-and-repeat scenario around here these days. Robbie tells us he doesn’t like something. Then we finally convince him to try it (sometimes). Then he actually likes it. Imagine that!
I bet this coffee cake would be fantastic with some of your mum’s homemade jam. You definitely should put that on the list to bake, Neil!
That layer of jam makes this soooo pretty! It’s a total show-stopper–I’m thinking it would be perfect for Easter brunch! I’m also thinking I need to start cutting my pb&js into fun shapes. . .sometimes grown-up food needs to be jazzed up just a little bit 🙂
Ooohhh…I like the way you think, Kelsie! I was thinking about this coffee cake for Valentine’s Day, but it would totally work for Easter brunch, too. Hey, any excuse to make a coffee cake is good for me! Also, I highly recommend cutting your sandwiches into heart shapes from now on. 🙂
I love coffee cake too! The jam makes this one extra special. I will have to try the jam the next time I make a coffee cake. My hubby would love it.
Yes! Try spreading a layer of jam in your coffee cake next time. It’s a fun little twist. Do pay attention to some of the baking notes in the post, though. The jam works well, but it could be a real mess if you aren’t careful! I hope you enjoy this fun one, Dawn!
I didn’t have a 3″ high pan but ended up using a 2″ high one with parchment high enough to prevent overflow – it turned out fantastic (though kind of looks like a giant muffin!)
I’m so glad you enjoyed this coffee cake! And I’m glad to hear that it didn’t overflow…that would’ve been sad. 🙂 Enjoy the leftovers!