Perfectly sweet and tart Raspberry Coffee Cake that is best served with a cup of morning coffee. The dense cake layers sandwich a pool of raspberry jam and a buttery crumb topping finishes it off.
Prep Time 30 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 10
Ingredients
For the Cake
½cup(113g)unsalted butter, softened
1cup(200g)granulated sugar
1teaspoonvanilla extract
2largeeggs, at room temperature
2cups(260g)all-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
½teaspoonground nutmeg
¾cup(180ml)milk, at room temperature
½cup(170g)seedless raspberry jam, homemade or storebought
For the Topping
⅔cup(87g)all-purpose flour
½cup(100g)light brown sugar
⅓cup(75g)unsalted butter, softened
½teaspoonground cinnamon
1cup(130g)fresh raspberries
Instructions
Make the Cake
Preheat the oven to 350ºF. Line a 9-inch springform pan with aluminum foil. Grease and lightly flour the pan. Set aside.
In a large bowl, beat the butter and sugar together until pale and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla and mix until well combined.
In a separate medium bowl, add the flour, baking powder, salt, and nutmeg. Stir with a whisk to combine.
Mix in half the flour mixture, followed by the milk, and the remaining flour mixture. Mix until just combined.
Pour half the batter into the bottom of the prepared pan and spread it evenly to the edges.
Drop small spoonfuls of the jam evenly over the batter until all the jam is used, leaving a 1-inch border around the outer edge. Carefully spread the remaining batter over the jam.
Make the topping
Use fingertips or a fork to combine the flour, brown sugar, butter, and cinnamon together until crumbly.
Dot raspberries all over the top of the cake batter and sprinkle with the topping.
Bake for 40-55 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs.
Cool the cake in the pan for 15 minutes. Loosen the outer ring and remove it. Allow the cake to cool completely before slicing and serving.
Notes
Line your springform with aluminum foil like you would if making a cheesecake. The batter is a little loose and can leak during the initial moments of baking.
Cream the butter and sugar until pale and almost double in size. This will aerate the batter and give the cake a light, fluffy texture.
Fresh or frozen raspberries will work for the topping. If using frozen, do not thaw them.
Every oven is different so baking times can vary. Test your cake with a toothpick. If a few moist crumbs are clinging to the toothpick, your cake is done.
Storage: Keep the cake covered tightly and store it in the refrigerator for up to 5 days.
Freeze: You can freeze the baked and cooled cake for up to 3 months. Bring it to room temperature before serving.