Saturday, April 20, 2024

Raspberry Jam Coffeecake #CakeSliceBakers

Tender, almond-flavored cake with a swirl of homemade raspberry jam covered in a scrumptious streusel and additional dollops of jam.  This cake is amazing!! 

Raspberry Jam Coffeecake

It's time for the Cake Slice Bakers........

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for April 2024 were ~

Raspberry Jam Coffee Cake

Fresh Strawberry Cinnamon Roll Cake with Lemon Glaze

Angel Food Cake with Blood Orange Curd Whipped Cream
  • No member of the group chose to bake this cake
Raspberry Jam Cake

This is my kind of cake.   Citrus and Almond flavored cake with a quick raspberry jam filling, almond streusel topping, and additional dollops of jam.  Perfection!!

Raspberry Jam Coffee Cake pin

This cake would be a wonderful addition to a Mother's Day Brunch Buffet or to enjoy any day with coffee or tea.  I served mine up for dessert one evening and then enjoyed leftovers for breakfast the next morning.

I did adapt the recipe, substituting buttermilk for the sweet milk and sour cream as that was what I had on hand.

Desserts, Breakfast, Brunch, Cake, Coffee Cake
Yield: 12 servings
Author: Wendy Klik
Raspberry Jam Coffee Cake

Raspberry Jam Coffee Cake

Tender, almond-flavored cake with a swirl of homemade raspberry jam covered in a scrumptious streusel and additional dollops of jam. This cake is amazing!!
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M


Raspberry Jam
  • 12 oz. fresh raspberries
  • 1/2 c. sugar
  • juice and zest of 1 lemon
  • 1 T. cornstarch
  • 1 1/4 c. flour
  • 3/4 c. packed brown sugar
  • 2 t. cinnaspice mix
  • pinch of salt
  • 1 stick cold butter,cut into 8 pieces
  • 3 T. sliced almonds
  • 10 T. butter, room temperature
  • 1 1/2 c. sugar
  • zest of 1/2 lemon
  • 2 eggs
  • 2 t. almond extract
  • 3 c. + 2T. flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 1 1/2 c. buttermilk


  1. Place the raspberries, sugar, lemon juice and zest, and cornstarch into a medium saucepan. Bring to a boil, reduce heat to medium and cook until raspberries break down and liquid starts to thicken, about 5 minutes. Remove from heat and set aside to cool.
  2. Place all ingredients for the streusel into the bowl of a food processor. Pulse until crumbly. Set aside.
  3. In the large bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and zest until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in the almond extract.
  4. Whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add 1/2 of the flour mixture to the egg mixture, then add 3/4 cup of the buttermilk and mix until combined. Repeat with the remaining flour and buttermilk, mixing just until combined.
  5. Spread 3/4 of the cake mixture into a 9x13" pan that has been treated with baking spray. Add 3/4 of the reserved jam and spread over the cake batter. Top with the remaining cake batter and sprinkle the reserved streusel overall. Place dollops of the remaining jam onto the top of the streusel.
  6. Bake in a preheated 350* oven for about an hour, until puffy and browned and a skewer inserted in the center removes cleanly.


Adapted from a recipe found in The Cake Book

Nutrition Facts



Fat (grams)

20.92 g

Sat. Fat (grams)

11.9 g

Carbs (grams)

87.04 g

Fiber (grams)

3.39 g

Net carbs

83.64 g

Sugar (grams)

49.75 g

Protein (grams)

7.53 g

Sodium (milligrams)

567.25 mg

Cholesterol (grams)

76.27 mg


  1. Looks so good, Wendy! That streusel on top looks wonderful!

  2. I really wanted to make this one too. So hard to decide! I may have to make it when we get to "R" in the alphabet challenge!


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