I shared a photo of this coffee cake a long time ago and am finally posting the recipe.
Oh my goodness is this good. The recipe comes from Two Peas and Their Pod, a super awesome blog that I follow along with. I made the original cranberry version for Christmas and had requests to remake it for Easter. I decided to do a raspberry version with homemade jam that my mom and I can’t get enough of.
This is no health food, it is definitely a cake. But is a wonderful treat for a special morning or afternoon snack (read dessert) with a cup of tea.
I had the choice of lemon, lime, grapefruit or orange in the fridge for my citrus. I chose a leftover grapefruit, still in the fridge from when I made my birthday cake the month before (insert shocked emoji). I love how the grapefruit is bright and a bit tart. A wonderful balance to the sweetness in the raspberry jam.
Raspberry Coffee Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 large grapefruit
1/2 cup butter, at room temperature
2 large eggs
1 cup plain Greek Yogurt
1 teaspoon vanilla extract
1/4th cup raspberry jam
Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter
1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, combine together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
3. In another bowl, combine granulated sugar and grapefruit zest. Rub together with your fingers until you can smell the grapefruit. Using a hand mixer, cream together the butter and sugar mixture until fluffy. Add in the eggs and beat until smooth. Beat in the Greek yogurt and vanilla extract until combined.
4. Mix the dry ingredients into the wet ingredients.
5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingers.
6. Pour half of the coffee cake batter into the pan and add about half of the streusel topping. Top with the rest of the batter. Spread the jam overtop of the cake batter and top with the remaining streusel topping.
7. Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes.