Raspberry Streusel Cake - Prepare from Scratch

      Makes 1 (9-inch) cake

      Streusel:

      - ¼ cup (31 grams) all-purpose flour

      - 3 tablespoons (36 grams) granulated sugar

      - ¼ teaspoon kosher salt

      - ¼ teaspoon ground cinnamon

      - 2½ tablespoons (35 grams) cold unsalted butter

      - ¼ cup (29 grams) chopped pecans

      Cake:

      - ½ cup (113 grams) unsalted butter, softened

      - 1 cup (200 grams) granulated sugar

      - 2 large eggs (100 grams)

      - 1 teaspoon (4 grams) vanilla extract

      - 1½ cups (188 grams) all-purpose flour

      - 1½ teaspoons (7.5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - ½ cup (120 grams) whole buttermilk

      - ⅔ cup (213 grams) raspberry spread*

      For the streusel: In a medium bowl, mix together flour, sugar, salt, and cinnamon. Use two forks or your fingers to cut in the cold butter until the mixture becomes crumbly, then stir in the pecans. Chill until needed. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with baking spray that contains flour.

      For the cake: In the bowl of a stand mixer equipped with the paddle attachment, beat the softened butter and sugar on medium speed until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

      In a separate medium bowl, combine the flour, baking powder, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture, alternating with the buttermilk, starting and finishing with the flour mixture, and mixing just until combined after each addition.

      In a small bowl, mix the raspberry spread with 3 tablespoons (54 grams) of the batter. Spread approximately 1½ cups (404 grams) of the remaining plain batter into the prepared pan. Gently layer the raspberry batter over the plain batter in the pan, ensuring to leave a ½-inch border around the edges. Place the remaining plain batter (about 1 cup or 269 grams) into a pastry bag and pipe it over the raspberry layer. With an offset spatula, carefully spread the plain batter to the edges of the pan (it’s fine if the raspberry layer isn’t completely covered). Top with the streusel.

      Bake until a wooden pick inserted into the center comes out clean, approximately 50 minutes. Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool on a wire rack for 30 minutes. It is best served warm. Keep in an airtight container for up to 3 days.

      We'd love to hear how it turned out!