Raspberry Big Crumb Coffee Cake

Serving 8 people

45 min


  • baking soda 1/4 teaspoon baking soda
  • brown sugar 1/3 cup packed brown sugar
  • buttermilk 1/3 buttermilk
  • cinnamon 3/4 teaspoon cinnamon
  • egg 1 egg
  • egg yolk 1 egg yolk
  • flour 1 3/4 cups flour
  • granulated sugar 1/2 cup granulated sugar
  • raspberry jam 3/4 cup raspberry jam (or any other flavor you fancy)
  • salt 1/4 teaspoon salt
  • unsalted butter 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • vanilla 1/2 teaspoon vanilla
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How to make it

  1. In a medium bowl, mix together flour, sugars, cinnamon & salt.
  2. Pour melted butter over the mixture, and mix using your hands, until large clumps form. (
  3. Mixing with your hands, versus using a wooden spoon or spatula makes for bigger crumbs).Preheat the oven to 325 degrees F. Line an 8x8 baking pan with tin foil (or you can butter the pan). In a medium bowl, whisk together flour, baking soda and salt.In a large bowl (or mixer), beat butter and sugar on medium speed until pale yellow and fluffy, about 2-3 minutes. Beat in egg and egg yolk, one at a time. Beat in vanilla. Beat in flour mixture in 3 additions, alternating with 2 additions of buttermilk (beginning & ending with flour). Continue to beat until well combined.Spoon batter into pan, and spread evenly. Evenly spread the jam across the top of the batter. Sprinkle crumb topping over the jam layer.
  4. Bake 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  5. Transfer pan to a wire rack and let cool completely. Dust with confectioners' sugar.