Save the toast and jam for tomorrow! This Raspberry Jam Filled Coffee Cake makes for an excellent breakfast or brunch treat!
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
When 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
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
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.