Layered Coffee Cake Loaf (With Crumb Topping & Raspberry)

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This Layered Coffee Cake Loaf (With Crumb Topping & Raspberry) features a decadent buttery crumb topping and a sweet yet subtle layer of raspberry preserves!  It goes hand in hand with a cup of coffee in the morning, but can also be a delicious sweet breakfast, snack, or dessert all on its own. 

As you may know, there is no actual coffee in a traditional coffee cake, but it’s meant to complement your coffee perfectly!  It can come in many shapes, sizes, and textures.  I find that a loaf produces really satisfying slices, plus it’s fun to make!

This cake can be stored airtight at room temperature for up to 4 days.  I would recommend freezing any remaining slices after this period to keep it fresh.  (Simply let the frozen slices thaw sealed on the counter before consuming!)

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RECIPE NOTES:

The Loaf Pan: Because I use a ceramic loaf pan for this recipe, this dictates the oven temperature of 325º.  Should you want to try out a different type of pan, please be sure to check the temperature conversion.  (Glass, metal, and ceramic all conduct heat very differently!)

The Parchment Paper: Parchment paper is a must for both ease of cleaning as well as ease of removing the cake from the pan!  Leaving a bit extra overhanging on the sides makes lifting it from the pan a “piece of cake”! 😉

Don’t overmix: The best way to think about the use of the hand mixer in this recipe is mixing until “just combined”.  As soon as you see that ingredients are evenly blended, it’s time to put the mixer down!  This will ensure a good cake texture!

Storage: As mentioned above, this cake stays delicious for up to 4 days at room temperature if sealed airtight (via plastic wrap, ziplocks, reusable storage containers, etc.).  After 4 days, simply place any remaining slices in the freezer (again, sealed well).  To thaw, place a sealed slice on the counter before you go to bed, and it will be perfectly thawed and fresh for breakfast in the morning! 

INGREDIENT NOTES:

The Saigon Cinnamon: There are few ingredients I’m as picky about as cinnamon!  The taste of saigon cinnamon is dramatically more flavorful than most standard varieties.  It tastes extra sweet and smells extra fragrant; I promise you’ll notice a big difference.  I’ve not tested this recipe with traditional cinnamon, so I highly recommend this type for the crumb topping!

The Light Brown Sugar: While I strongly recommend light brown sugar for the crumb topping for the best flavor and texture, I have also used dark brown sugar on days when it was all that I had in my pantry.  It’s still very tasty in a pinch!

The Butter: I wanted to keep it simple by using an even 2 sticks of butter for the full recipe!  While they’re divided between the crumb topping (4 tbsp; 1/2 Stick) and the cake base (12 tbsp; 1 1/2 Sticks), this keeps it easy without anything leftover!

The Raspberry Preserves: The raspberry preserves add integral flavor balance, sweetness, and moisture between the cake layers.  My favorite one can be found within the ingredient list below.

The Eggs: Room temperature eggs make all the difference in the texture of your cake batter!  (I also recommend setting out the butter, sour cream, and raspberry preserves to come to room temperature at the same time in the instructions.  Unlike the eggs, if the sour cream and preserves are slightly cool, this will still work, but they should definitely not be straight out of the refrigerator!)

The Sour Cream: Sour cream is a great addition to coffee cake as it reacts with the baking soda to provide the perfect amount of leavening.  Using a full-fat variety ensures that you’ll be giving your coffee cake enough moisture/fat as well!

Kitchen Equipment:

• A Ceramic Loaf Pan (approx. 10” x 5”)

• Parchment Paper

• 1 Medium, 1 Small, + 2 Large Bowls

• A Hand Mixer

• Toothpicks 

• A Cooling Rack

Servings: 8 Large Slices

Ingredients:

CRUMB TOPPING

• 1/2 Cup All-Purpose Flour
• 2 Teaspoons Ground Saigon Cinnamon
• 1/8 Teaspoon Salt (I use sea salt, ground fine/medium)
• 1/3 Cup Tightly Packed Light Brown Sugar
• 1/4 Cup (4 Tablespoons) Unsalted Butter, melted  

RASPBERRY CENTER

• 1/3 Cup Raspberry Preserves 

CAKE BASE

• 1 1/2 Cups All-Purpose Flour 
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt (I use sea salt, ground fine/medium)
• 3/4 Cup (12 Tablespoons) Unsalted Butter, very softened 
• 1/2 Cup + 3 Tablespoons Cane Sugar 
• 2 Eggs, room temperature 
• 2 Teaspoons Vanilla Extract
• 1/2 Cup Sour Cream, full fat, room temperature 

See how to make this Layered Coffee Cake Loaf (With Crumb Topping & Raspberry) below!

1) Prepare the crumb topping:

2) Create the cake batter:

3) Layer in the pan:

4) Bake & Cool

Directions:

BEFORE YOU START

Place, the eggs, butter, sour cream, and raspberry preserves on the counter to come to room temperature

Line the loaf pan with parchment paper and set it aside (leaving enough extra paper on the sides to pull the loaf out at the end while keeping the topping intact)

PREPARE THE TOPPING

Add the flour, cinnamon, salt, and brown sugar into a medium bowl, and stir together

Melt the 4 Tbsp of butter in a small bowl in the microwave, pour it over the dry ingredients, and gently mix until the crumbs are formed

If any of the clumps are too large, you can break them up to your liking (A few larger pieces are nice to have!)

Set aside

PREPARE THE CAKE

Preheat the oven to 325º

In a large bowl, combine the dry cake ingredients and set aside (flour, baking soda, and salt)

In a second large bowl, soften the butter in the microwave until it is very soft

Add the sugar into the butter bowl, and beat them together with a hand mixer on low until fluffy and combined

Beat in the eggs and the vanilla, also on low

Add approximately half of the dry cake ingredients mixture into the wet ingredients, and beat until combined on low

Beat in the sour cream until just combined on low

Beat in the remaining half of the flour mixture until combined on low

(Remember not to overmix!)

LAYER & BAKE

Pour half the cake batter into the prepared loaf pan

Evenly spread the raspberry preserves over the first layer of cake batter (It helps to add them towards the center, then gently spread them towards the edges to avoid combining with the batter below.)

Add the second half of the cake batter on top of the raspberry layer

Add the crumb topping evenly on top

Bake 60-65 minutes (A toothpick will come out clean, the edges will be slightly golden, and if there’s any cake peaking through, it should look slightly browned)

Let the cake fully cool in the pan on a cooling rack 

Once cool, gently lift the cake from the pan and slice

Enjoy!

[Store the cake airtight at room temperature for up to 4 days.  After this, leftover slices can be frozen!]