March 29th, 2011

Raspberry Jam Swirl Crumbcake

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Serves 8

You say crumbcake, I say coffee cake, but for the sake of search engines I settled on crumbcake here. This is a soft, yellow cake with a messy crumb topping and jam swirled right in. You can do whatever flavor you like, of course, but I love raspberry! I’ll be demonstrating this on Omaha Morning Blend tomorrow, as I talk about the Omaha Vegan Bakesale For Japan. If you’re throwing a bakesale this season, crumbcakes like this are always a hit. But don’t forget the napkins. (This recipe originally appeared in Vegan Brunch.)

For the cake:
3/4 cup soy milk (or any non-dairy milk)
1 teaspoon apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

3/4 cup raspberry jam

For the topping:
1 cup all purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil

Preheat oven to 375 F. Lightly grease an 8×8 round springform pan or regular square pan. Measure out the soy milk for the cake and add the teaspoon of apple cider vinegar; set aside to curdle. Then begin preparing the topping.

Make the topping:
In a small mixing bowl, mix together the flour, sugar, cinnamon and nutmeg. Drizzle in the canola oil by the tablespoonful (you can eyeball it, no reason to whip out a tablespoon.) Use your fingers to swish around the mixture until crumbs form. Alternate swishing and adding canola oil until all oil is used and large crumbs have formed. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs. You can add another tablespoon of oil if needed.

Make the cake:
In a large mixing bowl, mix together curdled milk, sugar, canola oil and vanilla. Sift in the flour, baking powder and salt and mix until smooth.

Pour cake batter into prepared pan. Add spoonfuls of jam randomly on top of the batter and use a knife to swirl it in. Evenly sprinkle on the topping and pat it down just a bit. Bake for 35 to 40 minutes, or until a knife inserted through the center comes out clean.

112 comments to Raspberry Jam Swirl Crumbcake

  • I made the plain version of this from Vegan Brunch and brought it on the train, warm, to a dinner party and the people next to me were totally all over the bag. It went over quite well. The raspberry sounds like an amazing add in.

  • muzicgirl

    looks goooooood

  • Erica

    What could you substitute for the canola oil?

  • re Erica What could you substitute for the canola oil? i would use virgin coconut oil yummy

  • Yum! This looks amazing! Erica – you could use half applesauce, it won’t be as good, but it will be lower in fat.

  • This sounds de-fricken-licious.

  • sparkythewonderdog

    This is one of all time favorite recipes. I usually make banana-chocolate chip. YUM!!

  • I know that crumbcake!

    That is all (besides good luck with the bake salt and stuff).

  • Meg

    Fantastic. So much better than Mom’s 🙂

  • This is so good! I just made it for my kids and we love it! I did substitute vegan margarine for the oil in the crumble topping – it seemed easier to me to do it that way…
    BTW I recently got your new cookbook and have been enjoying trying out the recipes!

  • I can say with authority that these are the bomb. Everyone should make them right away.

  • Anna

    this cake looks so good! I bought a bunch of rhubarb today.. do you think they’d be a tasty addition to the dough? (apparently it would be a vegan version of this !! 🙂

  • […] raspberry baked goods from Post Punk Kitchen and The Frugal Girl are going on my baking to-do […]

  • nicolezh

    I do this all the time when I’m in need of a cake everyone will enjoy. It’s super easy, fuss-free and goes well with jam (I did rosehip last time), frozen fruit and choc chips. 2 minutes prep, around 30 minutes in the oven- you’re done and everybody’s happy.

  • […] I’ve been longing for breakfast cake but really haven’t found a recipe I’ve been satisfied with. The PPK recently posted a recipe for crumb cake and memories of my mother’s coffee cakes on Saturday mornings instantly came to mind. I decided to try the recipe out, and alter it to Japan ingredient-availability. The results were fantastic (I tried making plain and blueberry flavor) and I think this may become one of my new favorite desserts to make along with sweet muffins. If you cut them into bars, they would be perfect for a decadent breakfast or a nice sweet dessert with coffee~ Breakfast Bars (25 minutes) Altered from PPK recipe […]

  • elizabeth

    can you use brown rice flour?

  • Julianne

    I made the choc chip version (with 1/2 cup rather than 1 cup chips) but lowered the fat content by replacing half the oil with applesauce. It was one of the best cakes I have ever made – absolutely delicious!

  • Oh yum! I love coffee cake! Haven’t tried making a vegan one yet but I will be making one soon… maybe right now 🙂

  • JamTop

    So good!!! Made this for a potluck and people could not believe it was vegan!

  • Made this to bring to work (Labor and Delivery unit) one night. It’s one of the best cakes I’ve made, and everyone was impressed. I love when it gets to the point where someone says, “This is amazing. Wait, aren’t you vegan?” Uh, yes.

    Thanks for another crowd pleaser.

  • […]   This cake was inspired by a combination of the Post Punk Kitchen’s latest drool-worthy crumb cake post and the fact that I walked into the café at work the other day and discovered whole wheat vegan […]

  • I made this yesterday and it was fantastic! It was very easy, too. I used raspberry all-fruit spread instead of the jam and it worked just as well. I’m going to make it for a work birthday breakfast next week. Thanks for the recipe!

  • Liz

    This recipe is just great! I loved it. I can´t eat gluten so I just subbed regular flour with an all purpose baking gluten free flour mix, and had good results. I also didn´t have vanilla on hand so I used amaretto, and found that it was a great combination with the raspberry.

  • Monica

    This made my house smell awesome! It tasted even better than it smelled. This will be my new go to coffee cake.

  • I can’t wait to make this! Raspberry jam is my all time favorite and I have all the ingredients in my pantry.

  • Anna

    so I made the cake with a rhubarb sauce (with a few strawberries tossed in, for a stronger colour) instead of the jam today and the combination is delicious! The only downside are the crumbs – it seems like I used too little oil (although I did use 1/4 c) and they just taste and look like flour with some sugar 🙁 (therefore simply removed them from the cake *sigh)

  • Stacey T.

    I adore this recipe! This is the best vegan dessert I’ve ever tasted! Instead of jam, I heated a cup of berries in a sauce pan with a little sugar. It makes a very moist cake.

  • Angela

    Made this tonight with pomegranate preserves and it was DIVINE!

  • Angela

    Question–my crumbcake turned out much puffier and not as neat and tidy looking as the pieces in your photo…….it’s because I used whole wheat pastry flour, isn’t it? Whatev, it’s still delicious and fairly photogenic!

  • Kristie

    Holly Mollie! I love this recipe. Untouched it’s sublime. Your always the best

  • Angela

    Weird! Based on the photo, I’d say my cake turned out to be about 1/4 taller, maybe a little more. I always use whole wheat flours for my sweets to assuage my guilt, but maybe I’ll use white for this recipe next time and see what happens.

    • IsaChandra

      Oh the cake was puffier, I thought you meant the topping! Well, yes, all flours vary from brand to brand so there is always a chance of things looking different. I was confused on how the opping could be puffy, it sounded cute.

  • This cake was delicious. EVen my husband thought so! I think next time I will try using applesauce for part of the oil–it kind of upset tummies. yum.

  • sarah.

    this is magical. i have an evil electric oven that foils about 95% of my baking endeavors, but this looked so good i just had to try. sent some to work with my husband this morning, and received a text an hour later saying, “i love isa”. it’s an all around winner!

    we even heated a couple slices up and had with a scoop of vegan ice cream for dessert! in the future, i would make with the 1/2 applesauce for oil substitute, but for special events or feeding non-vegans, i’d make just as is. it’s worth it to splurge on fancy preserves, too!

    • Lesley

      Hi! I’m soooo curious how you arrived at a recipe with no substitute for eggs which are typically part of the structure of cakes. It clearly looks like it works! This is just a baking-science nerd question! Thanks.

  • […] and put a layer of chocolate chips under the crumb topping. If you want to try this yourself, the recipe is here without the chocolate chips, so just add in about a cup of chocolate chips beneath the crumbs and […]

  • Karyn

    Can I use sunflower oil instead of canola oil?

  • Karyn

    Awesome thanks! Looks amazing! I will be making this for Worldwide Vegan Bake Sale this Saturday in Montclair, NJ.

  • Lauren

    I made this and the center came out very goo-like. I baked it for 35 minutes initially and then left it in for an extra 6 minutes. Still goo. Should I be cooking it longer than that?

  • Elise

    For the topping, I used maple syrup instead of canola oil. It’s a bit stickier, but still makes crumbles and tastes delicious!

  • Kristina

    I just made these with coconut oil and black currant jam.
    I placed the batter in a Ziploc bag with the jam and mixed it lightly, then squeezed the batter into individual muffins foils.
    Took about 14 mins or so to cook all the way through.
    My 16 month old and I shared 3 right after they cooled!

  • THIS WAS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Yes. I am yelling.

  • Andria

    I made this for a work meeting last week, and EVERYONE has asked for the recipe since! I’d like to try and make it with coconut oil–does anyone have any feed back who’s tried it this way?

  • Trista

    This was super easy and very satisfying. I made one batch with the canola oil used in topping and one with butter in the topping. I wrapped them up and froze them for later consumption. They freeze well and go fabulously with a warm cup of coffee. Great way to start your morning!

  • Galvetraz

    Very yummy, it was well received 🙂

  • Leah

    I just made this with fresh blueberries instead of the jam and it’s delicious! Thanks, Isa!

  • Andria

    okay, just made another batch with fig and raspberry jam. my husband is a firefighter and brought it into the firehouse yesterday, and they were all raving about it!!!! especially his captain. he’s demanded another round. so, your crumble/coffeecake, is firefighter approved 🙂

  • emilie

    Wow that cake sure does look heavenly!

  • emilie

    I will have to have a crack at making it, sounds like it went down well with everyone else!

  • Julie

    Wow, I just made this and it is soooo good. I replaced the refined sugars by using Turbinado in the place of Sugar, Palm Sugar in the place of Brown Sugar and Fruit Spread as my Jam. It turned out perfect. You are a crumbcake genius!

  • The Amazing Kim

    Another success story! I thought I messed it up, because I made twice the amount but only used a medium-seed tin. (Was obviously suffering the mental effects from acute cake deficiency.) But with an extra 15 minutes it was fine. I think this cake is pretty much indestructible.

    I can think of so many variations too: peanut butter in the crumb topping, oats or coconut in the mix, custard as well as jam… I think it is my scientific duty to investigate all these options thoroughly.

  • J

    Can I use frozen raspberries instead of raspberry jam? And how would I modify that?

  • caitlin

    would it be okay to use flaxseed oil instead of canola oil?

  • […] ich haben heute morgen Kuchen gebacken und gefrühstückt. Ich habe leider kein Foto gemacht, aber hier ist das Rezept. Es ist ein Himbeer-Coffeecake, sehr lecker mit Streuseln und Himbeermarmelade. Der […]

  • kitten

    i made this yesterday as written. it was delicious, though i did slightly undercook it. there was a bit too much topping i thought, and it was a bit flour-y, but maybe i didn’t press it down enough? anyway, next time i make this i think i’ll put a very small layer of the crumb topping in the pan before i pour the batter over it, and then use the rest on top. in all this was a great recipe and was very delicious with a cold glass of almond milk.

  • Mo

    Awesome! I subbed 1/2 cup of blueberry preserves for the raspberry jam – and it came out perfect! I will definitely be making this again. Thanks for the recipe!

  • Made this today-it was AWESOME. It didn’t look like your photo-mine was fluffier, as I used sifted cake flour instead of A.P. I also added cinnamon & more vanilla, and a lot less jam than called for, but I digress-IT WAS DELICIOUS!!! Non-vegans in my house won’t stop eating it!

  • Ryan

    Normally I love anything with crumble topping, but this one had an unpleasant canola oil taste. Otherwise it was a really good cake and I’ll probably make it again using melted margarine for the topping instead.

  • Rachel.C

    this is absolutely amazing i made it for my parents and i and we enjoyed it sooo much and it is amazing with coffee 🙂 thank you for posting this i will defiantly make this again

  • Kelly

    Thank you, this recipe went over very well with my omnivore mother and boyfriend! My boyfriend even claimed to not like raspberries. I used almond milk, and it didn’t curdle visibly, but it still came out fine. I may try soy milk in the future, but I didn’t have any on hand. It’s a new go-to recipe for me!

  • […] believe that the Post Punk Kitchen has a version of this up…yep. I used the recipe from Vegan Brunch, but it amounts to the same thing. I’m kinda wondering, […]

  • Andrea

    Should these be refrigerated if made the night before a brunch or can they stay out as long as they are covered?

  • Jean

    I don’t know what I did wrong but my cake came out gummy. Although, my kids didn’t mind and ate it happily.

  • Miranda

    I think I might try this but substitute an apple cinnamon concoction instead of the respberry jam…

  • This crumble cake is fantastic. Bit hit with everyone and east to put together.

  • […] the East Coast Coffee Cake from Vegan Brunch. I’ve made this twice before with less than appealing results. It turned […]

  • Kendra

    Delicious! I also made mine gluten free by using a GF flour blend. I will probably modify the crumb topping next time and use up the blackberries I’ve bean hoarding! Thank you!

  • Aaron

    Like several other people, the crumbs didn’t work out for me. By the end of 40 minutes, the cake was well done but the crumbs were just balls of oil, flour, and sugar. Maybe 375 isn’t enough? Should I have put the rack at the top of the oven? In the end I tried to use the broiler to finish the top, and ended up burning the crumbs and ruining the cake.

  • Tiffany

    I made this successfully the first round ( I had vegetable oil, had just run out of canola). But, the next two times (with canola) it came out gummy :/ it still tasted okay, but it wasn’t the beautiful fluffy cake like the first time. Maybe it was the extra oil I used for the topping seeped down? I did have to cook it longer, because my oven doesn’t seem to be as hot as it says… I have to always bake cookies 2-3 minutes longer, and cakes 5-10 minutes longer. Need a thermometer! I want to try coconut oil, but it is SO oily, I’ve been afraid to try. Will try the applesauce suggestion.

  • OmahaScratch

    This looks great. I think I will try this with apple preserves and cinnamon instead of raspberry since I already have the raspberry truffle brownies on my to bake list! You know, a girl’s gotta mix it up a bit.

  • […] followed Isa Chandra Moskowitz’s recipe from Vegan Brunch and also featured on her website the Post Punk Kitchen.  The only I change I […]

  • Emily

    This is by far one of my favorite recipes! They turned out beautifully, and the topping was perfect. Thank you!

  • It was AMAZING. I’m always craving something at night, and this definately hits the spot. I also used vegetable oil as a substitute. I was amazing, thank you.

  • […] meal plan. It comes from “Vegan Brunch,” and the recipe is featured on the site, which you can find here. I’ve actually made it before, but this time around, I added a cup of frozen blackberries […]

  • I just made this the other night with blueberry preserves and it was deeelicious! Although next time I think I am going to try less flour and more brown sugar for the topping. Seemed a little too bland and flour-y for my tastes.

  • Cindy

    Can you double or triple this recipes?

  • Poppy

    Mmmm. I made this with guava paste today in place of the jam. So good!

  • Nadia

    One word: YUM. I made it with rice bran oil and pineapple jam simple because these are what I had at home and it was FANTASTIC! I’m a newlywed and I’m totally fooling my new husband into thinking I’m a great cook with your awesome recipes! Thank you for another winner, Isa!

  • Cate

    Can this be made gluten free? Has anyone tried it and with which flour?

  • Normally I do not read post on blogs, however I would like to say that this write-up very forced me to check out and do so! Your writing taste has been surprised me. Thanks, very nice article.

  • Zach

    I was making these and my friend snuck some Maker’s Mark in the batter. It turned out AMAZING. My non-veggie friend absolutely loved it. (I used almond milk instead of soy, Braggs ACV, organic sugars and jam, coconut oil instead of canola, and real salt)

  • Chris

    Just made this tonight but instead of the raspberry jam I used chocolate chips. The cake and topping were delicious so I highly recommend it as it is sure to please everyone. My only issue was a few of us found the topping to be on the salty/floury tasting side. I did use coconut oil instead of the canola oil as it is one of the few oils my tummy can tolerate. Any suggestions as to why my topping turned out this way? Any modifications? thanks

  • Amanda

    I just made this and only had the ingredients to make half. I put it in cupcake form and baked it for around 17 minutes. It turned out amazing. I also used sugar that had a vanilla bean sitting in it so it was vanilla infused. I highly recommend this recipe. It’s super easy to make and very very good!

  • Sofia

    I made two batches, one with sour cherries in syrup and one with a prune preserve. The sour cherries were MUCH better, perfect actually . I think this cake is best with a very acid preserve, or even cranberry sauce. I wouldn’t even bother with a low-acid fruit like apricot or peach jam, but that’s just me.
    In answer to one of the commenters, I made it the day before and left it at room temperature, sealed in a bag after it cooled completely. No problem. I wouldn’t worry about it fermenting within 24 hours, even at 90 degrees summer heat.
    In answer to the commenters whose crumbs were dry, I’ve learned that flours vary a bit in dryness. I use King Arthur white whole wheat, and when I occasionally use Gold Medal flour, I find that the Gold Medal is much dryer. In that case I would add a tablespoon (or as needed) of extra oil to the crumbs or water to the batter- go for the desired texture of the batter or crumbs, not the strict amounts in the recipe.
    My only complaint is that this cake is supposed to serve 8. I could finish it myself in two days. 😉

  • […] saw this, read through its 93 comments (at last count) and decided […]

  • […] While I’ve been kicking around Sydney, my weekends have been pretty jam packed with expeditions and this was the first weekend in a long while where I’d had a Sunday to myself. I don’t deal with downtime too well, so I toddled off to Marickville market, ate some delicious raw chocolate (raw food is bullshit, but raw chocolate is the best), bought some other produce (including sour cherries) and played around with this coffee cake. […]

  • Colleen

    I needed to do a gluten-free baking demonstration that would involve group participation. I thought this would be great, as there are enough steps to keep there from being “too many cooks in the kitchen.”

    To make successfully gluten free while using some of the cheapest gluten free flours and not having to buy xantham gum, I simply replaced all the topping flour with oat flour. For the cake mix, I do one cup rice flour and 1/4 oat flour. I also add one flax egg (1 TB flaxmeal in 3 TB water) and use only 1/4 cup oil in the batter. The flax egg gives more binding power, but if you don’t take away some oil, it becomes too moist and doesn’t bake up too well.

  • Adela

    I made a double batch today, one with blackberry jam and the other with an orange marmalade. Also I used the apple crisp topping instead of the crumble because I like the crisp texture better.

  • Jill Meyers

    Is nutritional information available?

  • […] our wallets. Restored after dinner, with my shadow tucked in for the night, I whipped up a take on Post Punk Kitchen’s Raspberry Jam Swirl Crumbcake. Oh! happy […]

  • DW

    I made this for the first time ever for Thanksgiving this year. My husband took one bite, looked at me and goes “you HAVE to make this regularly.” I did it with some cherry jam, and it turned out great the first time — I never worry about that with your recipes. Thank you for all the noms!

  • Amanda

    This is super yummy! Thanks for the recipe 🙂

  • Steanie

    Delicious overall, but I think there’s about half a cup too much crumb on this crumb cake. I scraped a lot of the topping off upon tasting, because it was overwhelming on the relatively thin slice of cake.

    I baked it in a square, glass dish at 370 degrees for 38 minutes, and served it with a scoop of coconut ice cream.

  • THIS IS DELICIOUS! My favorite coffee crumb cake ever. For real. It’s heavenly!!

  • Valentina

    I made it today from Vegan Brunch, I’m buying all of your books because I love your recipes.
    This cake is amazing and all the family loved it (non-vegans too!)

  • Liza

    Made this cake yesterday. It is very very good!!!! Question though- the middle came out weter then I thought it should. It still tasted very good. But I am just wondering if you have any thoughts on why that may be. I baked it for about 40 minutes, toothpick came out dry, but the very middle was kind of cheesecakee.

  • […] Vegan Raspberry Jam Swirl Coffee Cake by the Post Punk Kitchen. Go Issa! […]

  • […] craving. I baked the apples in a light toss of the syrup until dry, before tossing them into the regular VB recipe. As always, I added oats to my crumble recipe, and if I’d had some nuts those would have gone […]

  • Cate

    I followed the directions as is and it was perfect! I will be making this recipe again and again! Thank you!

  • Mary Aly

    Hi. Can I use lemon juice instead of vinegar to curdle the soy milk?

  • Jenny McDonald

    I have made this a couple of times and it is SO good. The balance of spices in the topping is perfect, and the addition of jam (I used strawberry last time) adds a sweet, but subtle, surprise. I’d recommend using unrefined coconut oil in place of the canola because it boosts the flavor profile and makes the cake smell amazing.

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