Saturday, June 1, 2013

Raspberry Jam Crumb Cake

This recipe was inspired by my love of coffee cake. Of course, this cake tastes great with a good cup of coffee! But it also pairs well with a fantastic cup of hot tea, cold tea, hot chocolate, or milk as well.
It is absolutely best eaten hot straight from the oven with a bit of butter. One of the best things about this recipe is it only takes about 15 minutes to put together. Of course, it bakes for another 20-25 minutes depending on your oven.


  • 6 Tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  •  1 3/4 tsp baking powder
  • 1/2 cup - 3/4 cup Texas Pepper Jam Raspberry Sweet Jam
Note:  For a sweet & spicy flavor, use Texas Pepper Jam Raspberry Chipotle Jam.

Crumb Topping
  • 6 Tbsp unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2-3/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 1/4 cup all purpose flour


  1. Preheat oven to 400 degrees. 
  2. Grease 9 inch cake pan.
  3. Cream butter, sugar, and eggs.
  4. Add milk.
  5. In a separate bowl, sift flour, salt, baking powder then add to creamed mixture. Do not over-mix.
  6. Pour into greased cake pan.
  7. Drop dollops of jam on top of batter then gently swirl jam into batter with spatula.
  8. In separate bowl, cream butter and sugars together.
  9. Blend flour, salt, and cinnamon. 
  10. Whisk flour mixture with creamed mixed into lumps.
  11. Sprinkle crumb topping on top of cake batter.
  12. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not over-brown crumb topping.


  1. OMG...this turned out sooo tasty! I didnt have any raspberry jam, but I had frozen raspberries and I made a compote out of it...added some poppy seeds... soooo tasty! My husband and son ate it all up! Hehehe.. Thanks for the great recipe!

    1. Christina, I'm so happy you were able to try this recipe. It really is delicious! :)


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