Active Time

　　15 min

　　Total Time

　　50 min

　　Brilliant swirls of raspberry jam and a crunchy crumb topping make this cake far prettier—and tastier—than most.

　　

Ingredients

Makes 6 to 8 servings

　　

For cake

1 cup all-purpose flour

　　1/2 cup sugar

　　1 3/4 teaspoons baking powder

　　1/4 teaspoon salt

　　3/4 stick unsalted butter, melted

　　1/2 cup milk

　　1 large egg

　　1/2 cup raspberry jam or preserves

　　

For crumb topping

3/4 stick unsalted butter, melted

　　1/4 cup packed brown sugar

　　1/4 cup granulated sugar

　　3/4 teaspoon cinnamon

　　1/8 teaspoon salt

　　1 cup plus 2 tablespoons all-purpose flour

　　

Make cake:

Step 1

Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.

　　

Step 2

Whisk together flour, sugar, baking powder, and salt.

　　

Step 3

Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

　　

Make crumb topping:

Step 4

Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

　　

Step 5

Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.