Cherry Raspberry Crumb Cake


  • 3/4 cup plus 2 Tbs. soft butter
  • 1 cup granulated sugar
  • 1 egg
  • zest of 1 lemon
  • 3-1/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 jar. Brownwood Farms Cherry Raspberry Preserves (Add to Cart)
  • 1/2 cup ground almonds
  • powdered sugar



  1. Grease a 10 inch spring form cake pan.
  2. Preheat oven to 425 degrees F.
  3. In a large bowl, beat butter and granulated sugar until creamy.
  4. Stir in egg and lemon peel.
  5. Sift flour and baking powder together.
  6. Fold a few tablespoons into mixture
  7. Add remaining mixture.
  8. With fingertips, work mixture quickly into crumbs.
  9. Place half the crumbs in prepared cake pan.
  10. Spread with Cherry Raspberry Preserves (Add to Cart)
  11. Mix remaining crumbs with almonds and scatter over jam.
  12. Bake 50-60 minutes or until top is golden brown.
  13. Remove cake from oven and let cool on rack for 20 minutes before removing from spring form pan.
  14. Sift powdered sugar over cooled cake and serve.