So, I had to bring something for my mother-in-law’s Christmas brunch this year. I was a bit late getting back to you, so all the good stuff was already taken. I wanted to bring something new and different, since everyone always expects that from me because of my job. So, I decided to make this Raspberry Jam Coffee Cake.
My Blueberry Sour Cream Coffee Cake is one of my more popular recipes and I could’ve taken the easy way out and made it again but like I said I really want to try something new.
Well the good news is this coffee cake did not disappoint. I was surprised to see by the end of the potluck that most of it was gone. It’s always a good sign when trying a new recipe.
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
This recipe is pretty straightforward, but there are a few things to keep in mind. I was in a bit of a hurry and didn’t measure out the batter before I started assembling the cake, so I ended up using more of it for the top layer. To avoid this, I recommend measuring it out ahead of time and splitting it evenly between the top and bottom layers.
If you use a larger cast iron skillet like I did (I only had one size at my disposal at the time), the coffee cake will be thinner and the layer of jam will not be as thick. Not necessarily a problem, just something to be aware of.
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Gather your Ingredients
You will need the following ingredients to make this Raspberry Jam Coffee Cake recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour – I like to use King Arthur’s brand (no affiliation) but you can use your favorite brand
- Light Brown Sugar – you can also use dark brown sugar
- Pistachios – adds a crunchy buttery nuttiness to the topping
- Ground Cinnamon – adds a warm, sweet, and slightly woody flavor to the topping
- Ground Cardamom – adds a little sweetness and spiciness to the coffee cake topping
- Kosher Salt – you can also use regular salt if needed
- Unsalted Butter – used for the topping as well as the cake batter
- White Sugar – used to cream the butter
- Eggs – needed for the cake
- Vanilla Extract – adds a little sweetness to the cake
- Baking Powder – gives the cake texture
- Buttermilk – you can make your own buttermilk if you need to
- Raspberry Jam – you can also use raspberry preserves or another flavor of jam
How to Make Raspberry Jam Coffee Cake
- In a medium bowl, combine the flour, brown sugar, pistachios, ground cinnamon, ground cardamom, and salt.
- Using a pastry blender or a couple of forks, cut in butter until the mixture is crumbly.
- Preheat the oven to 350ºF. Spray an 8-inch cast iron skillet with cooking spray. Set aside.
- In a large bowl, beat butter and sugar with a hand mixer until creamy, 3 to 4 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture alternating with the buttermilk.
- Spread half of the batter into the prepared skillet. Spoon the raspberry jam over the batter. Top with the remaining batter. Sprinkle with topping over the top.
- Bake until a toothpick comes out clean, about 45-50 minutes. If necessary, loosely cover with foil to prevent excess browning.
Printable Recipe Card
Raspberry Jam Coffee Cake
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Ingredients
Topping
- ¼ Cup All Purpose Flour
- ¼ Cup Light Brown Sugar, firmly packed
- ¼ Cup Pistachios, finely chopped
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Cardamom
- ¼ Tsp Kosher Salt
- 2 Tbsp Unsalted Butter, cold, cubed
Cake
- ½ Cup Unsalted Butter, softened
- 1 Cup White Sugar
- 2 Eggs
- ½ Tsp Vanilla Extract
- 1 ⅓ Cups All Purpose Flour
- 1 ¼ Tsp Baking Powder
- ¼ Tsp Kosher Salt
- ½ Cup Buttermilk
- ¾ Cup Raspberry Jam
Instructions
- In a medium bowl, combine the flour, brown sugar, pistachios, ground cinnamon, ground cardamom, and salt.
- Using a pastry blender or a couple of forks, cut in butter until mixture is crumbly.
- Preheat the oven to 350ºF. Spray an 8-inch cast iron skillet with cooking spray. Set aside.
- In a large bowl, beat butter and sugar with a hand mixer until creamy, 3 to 4 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture alternating with the buttermilk.
- Spread half of the batter into the prepared skillet. Spoon the raspberry jam over the batter. Top with the remaining batter. Sprinkle with topping over the top.
- Bake until a toothpick comes out clean, about 45-50 minutes. If necessary, loosely cover with foil to prevent excess browning.
Notes
