Crumb-Topped Jam Coffeecake

This coffeecake hides a full cup of orange marmalade or raspberry jam inside the batter, which keeps the crumb impossibly moist and adds a fruity sweetness that plain coffeecake can’t touch. Almond extract in the batter and slivered almonds in the crumb topping tie the whole thing together with a warm, nutty thread.

The crumb topping comes together in the food processor: flour, packed light brown sugar, chopped slivered almonds, and cold butter pulsed until it forms chunky curds. Pressing it gently into the top of the batter before baking creates a thick, crunchy layer that shatters when you break off a piece.

Buttermilk is the liquid in the cake batter, and it reacts with the baking soda to give the cake lift while adding a tangy note that keeps all that jam sweetness in check. Don’t be alarmed if the batter looks curdled after adding the eggs. Once the flour goes in, everything smooths out.

Kitchen Tips

• Keep the topping butter cold. Warm butter melts into the flour and you get a paste instead of crumbs.
• Mix the batter on low speed once the flour is added. Overmixing develops gluten and makes the cake tough instead of tender.
• Bring the buttermilk and eggs to room temperature before mixing. Cold dairy in room-temp butter causes the curdled look and can affect the cake’s texture.
• Let the cake cool at least 20 minutes before cutting. Hot coffeecake crumbles and the jam center is molten.

Variations

• Use apricot preserves instead of marmalade for a more delicate fruit flavor.
• Add a teaspoon of cinnamon to the crumb topping for a spiced version.
• Drizzle a thin powdered sugar glaze over the cooled cake for a prettier finish.