Why I chose this recipe:
I love raspberries whether they are fresh from the market (I can eat an entire container the same day I bring them home from the grocery store. How I wish they were less expensive), in my morning oatmeal, in my evening salad for the family (ok, honestly I eat most of it), or in a yummy dessert (we can all guess who eats most of the dessert).
This delicious cake highlights raspberry jam without the raspberry flavor overwhelming the flavorful cake. Feel free to try this cake with different flavored jams such as blueberry, plum or apricot. I prefer to use Bonne Maman Raspberry Preserves, but your favorite jam will do.
You could whip this raspberry crumb cake up for an after school treat for the kids, for a brunch with friends or a summer picnic at the park. So give this deliciously easy cake a try and .
Crumb Topping
8 Tbsp (one stick) of butter, melted and warm
1/3 cup sugar
1/3 light brown sugar
3/4 tsp cinnamon
1/8 tsp salt
1 1/3 cup flour
Cake Ingredients
Pam Spray
1/2 cup raspberry preserves
1 1/4 cup cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp butter, cut into pieces, but still cool
1/3 cup buttermilk
1 large egg
1 large egg yolk
1 tsp vanilla
Confectioners’ sugar
Crumb Directions
With a fork whisk sugars, cinnamon, and salt together then add melted butter and combine. Finally add flour combine with fork until the crumb is created. Set aside.
Cake Directions
Preheat oven to 325 degrees. Line a 8×8 metal pan with aluminum foil with extra foil crimped over the edges. Coat the foil with cooking spray.
Whisk four, sugar, baking soda, and salt in stand mixer with paddle attachment. Add butter pieces and mix on low until mixture resembles moist crumbs. Add buttermilk, egg, yolk, and vanilla. Beat on medium-high until batter is light and fluffy. Scrape down sides twice during mixing. Pour the batter into the prepared pan and smooth with spatula. Spoon the raspberry preserves onto batter, evenly distributing on top of the batter. Take a handful of crumb topping, break into large pieces and distribute over cake. Repeat until all of the crumb topping is used.
Bake for 35-40 or until skewer inserted into the center comes out clean. When done, remove from oven and let cool for 15 mins before serving. Dust with confectioners’ sugar if desired.
Enjoy!