April 20, 2024

Raspberry Jam Coffee Cake ~ #TheCakeSliceBakers

Perfect for breakfast or as an afternoon treat, this Raspberry Jam Coffee cake is the perfect mix
of almond-scented cake, tart raspberry, and mounds of crunchy cinnamon and almond crumbs.

The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, Displaced Housewife. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Raspberry Jam Coffee Cake, Fresh Strawberry Cinnamon Roll Cake with Lemon Glaze, and Angel Food Cake with Blood Orange Curd Whipped Cream.  I do love a good crumb cake, especially if jam is involved, so I chose to bake the Raspberry Jam Coffee Cake.

There are a few steps to this crumb cake, but you can definitely make both the jam and the streusel a few days ahead, just make sure to cover each of them well and store in the fridge. The cake itself does not take much time at at to get the batter ready for the oven.  I did use my stand mixer, but you could use a hand-mixer, or even a whisk, but be prepared to build muscle as this is a very thick batter.  So thick that I actually think the recipe could do with a little more sour cream as it was a little on the dry side  Instead of cinnamon and nutmeg I used some Penzeys Cake Spice - love this stuff (no sponsorship from them, just pointing out a great product that I use quite often - wish we had a store here). This cake would be great with any sort of jam or preserves, so you could use jarred if you had some to use up or did not have time to make your own jam. 

Raspberry Jam Coffee Cake
Jam ~
  • 340g (12 ounces) fresh raspberries
  • 100g (½ cup) granulated sugar
  • 1 tablespoon lemon zest
  • 25ml (2 tablespoons) fresh lemon juice
  • 8g (1 tablespoon) cornstarch

Cake ~
  • 300g (1 ½ cups) granulated sugar
  • 140g (10 tablespoons) unsalted butter (at room temperature)
  • 1 tablespoon lemon zest
  • 2 large eggs (at room temperature)
  • 2 teaspoons almond extract
  • 425g (3 cups + 2 tablespoons) all-purpose flour
  • 10g (2 teaspoons) baking powder
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) sea salt
  • 180ml (1 cup) whole milk (at room temperature)
  • 180g (¾ cup) full-fat sour cream (at room temperature)
Streusel ~
  • 170g (1 ¼ cups) all-purpose flour
  • 165g (¾ cup) light brown sugar (packed (dark brown sugar can be used as well))
  • 4g (2 teaspoons) cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 115g (8 tablespoons) unsalted butter (room temperature and cut into 16 small pieces)

Jam ~
  1. In a medium, heavy-bottom saucepan, add the raspberries, sugar, lemon zest, lemon juice, and cornstarch.
  2. Bring the mixture to a boil, reduce the heat to medium and then simmer until the liquid has thickened and the raspberries have broken down, 3-5 minutes.
  3. Pour into a heat-resistant bowl and set in the fridge or freezer to cool while you finish preparing the cake.

Streusel ~ 
  1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and sea salt.
  2. Using a pastry cutter or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps.
  3. Gently mix in the almonds and place in the fridge.

Cake ~
  1. Preheat your oven to 180℃ (350°F.) 
  2. Spray a 23 x 33-cm (9 x 13–inch) baking dish and line with parchment paper, letting the excess hang over the sides. (You’ll use this to pull the cake out of the pan)
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and lemon zest on medium speed for about 5-6 minutes or until light and fluffy. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer, scraping down the sides and bottom of the bowl to make sure everything is combined.
  4. Add in the eggs, one at a time, making sure the first is well blended before adding in the second.
  5. Add in the almond extract.
  6. Release the bowl from the mixer and set aside.
  7. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  8. In a large liquid measuring cup, whisk together the milk and sour cream. 
  9. Alternate adding the flour and milk mixture in two batches, mixing each addition until just combined.
  10. Scrape the sides and the bottom of the bowl to make sure everything is incorporated.
  11. Add three-fourths of the cake patter to the pan and use the back of a spoon to smooth it; the batter will be thick.
  12. Add three-fourths of the raspberry jam and smooth over the top.
  13. spoon the remaining batter over the jam, and using an offset spatula or the back of a spoon, try to join the patches together (the batter will not cover all of the jam - that is fine)
  14. Cover with the streusel and drizzle with a couple of spoonfuls of raspberry jam to add some bright pops of color.
  15. Reserve the remaining jam for serving.
  16. Bake in the center of the oven for 50-55 minutes until puffed up and lightly bronzed, the center will be soft but set.
  17. Let cool on a wire rack for at least 50-60 minutes and then use the parchment handles to remove it from the pan to finish cooling (if it resists coming out run a knife around the edge to help it along or you can let it cool longer in the pan if you’re having a hard time getting it out). 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for April 2024 were ~

Raspberry Jam Coffee Cake

Fresh Strawberry Cinnamon Roll Cake with Lemon Glaze

Angel Food Cake with Blood Orange Curd Whipped Cream
  • No member of the group chose to bake this cake


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