Save the toast and jam for tomorrow! This Raspberry Jam Filled Coffee Cake makes for an excellent breakfast or brunch treat!
Prep Time20mins
Cook Time1hr30mins
Total Time1hr50mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: coffee cake, jam, raspberry
Servings: 12slices
Calories: 513kcal
Author: David
Ingredients
For the streusel
¼cupgranulated sugar
⅓cupbrown sugar
2tspcinnamon
1tspground cardamom
¼tspsalt
½cupunsalted buttermelted
1¾cupall-purpose flour
For the Cake
2½cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
1¼cupsgranulated sugar
¼cupbrown sugar
¾cupunsalted butterroom temperature
3large eggsroom temperature
2tspvanilla extract
1tsplemon juice
1¼cupssour cream
1cupraspberry preserves
powdered sugarfor 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
I used a springform pan for this cake. You will need a pan with at least 3” high sides.