Ingredients
- For the jam:
- 12 ounces fresh raspberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- For the cake:
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla paste
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup milk
- For the topping:
- 1-1/2 tsp. teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
Preparation
Step 1
Make the jam:
Place raspberries, lemon juice, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, about 15 minutes. Remove from heat and set aside.
Make the cake:
Preheat the oven to 350ºF. Spray an 8-inch round cake pan with nonstick spray and lightly dust with flour. Tap out any excess flour. Place a round piece of parchment paper in the bottom of the pan and spray lightly with nonstick spray. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the vanilla and eggs, mix until well combined.
In a separate medium bowl, add the flour, baking powder, salt, and nutmeg. Stir with a whisk to combine. Mix in half the flour mixture, followed by the milk, and the remaining flour mixture. Mix until just combined.
Pour half the batter into the bottom of the prepared pan and spread it evenly to the edges. Drop small spoonfuls of the jam evenly over the batter until all the jam is used, leaving a 1-inch border around the outer edge. Use the back of a spoon or offset spatula to gently spread the jam over the filling, take care to not go all the way to the edge. Carefully spread the remaining batter over the jam.
Bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out with just a few crumbs. Begin checking for doneness at about 20 minutes. Cool the cake in the pan for 10 minutes. Run a knife around the outer edge to loosen the cake from the pan and invert it on to a wire rack to cool.
Make the topping:
Combine the sugar and cinnamon in a small bowl. Flip the cake upright onto a serving platter. Brush the top and sides of the cake with melted butter. Press the cinnamon sugar mixture into the top and sides of cake. Slice and serve. The cake will keep for up to 3 days covered tightly and stored at room temperature or in the refrigerator.