Recipe: Raspberry Swirl Coffee Cake
- For crumb topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- For cake
- 5 tablespoons unsalted butter, plus extra to prep cake pan
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour, plus extra to prep cake pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream or yogurt
- 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)
- Ingredients of Crumb Topping
- Ingredients of Cake
- Preheat oven to 350 degrees F.
- Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
- Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.
- To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in the eggs one at a time until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.
- Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.
- Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.
- Scoop cake batter into the pan and spread evenly.
- Use a spoon to dollop jam evenly onto of the cake.
- Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.
- Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.
- Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.