March 29, 2011

Raspberry Jam Swirl Crumbcake

by IsaChandra

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.



  • March 30, 2011 at 12:09 am: FoodFeud

    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.

  • March 30, 2011 at 12:32 am: muzicgirl

    looks goooooood

  • March 30, 2011 at 12:56 am: Erica

    What could you substitute for the canola oil?

    • March 30, 2011 at 1:27 am: IsaChandra

      To make it lowfat?

  • March 30, 2011 at 1:16 am: Sami

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

  • March 30, 2011 at 3:24 am: Kristina

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

  • March 30, 2011 at 5:59 am: Michelle

    This sounds de-fricken-licious.

  • March 30, 2011 at 2:40 pm: sparkythewonderdog

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

  • March 30, 2011 at 11:05 pm: jess

    I know that crumbcake!

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

    • March 31, 2011 at 12:39 am: IsaChandra

      Ha, I was gonna shout you out but I suck.

  • March 31, 2011 at 9:37 pm: Meg

    Fantastic. So much better than Mom’s :)

  • April 1, 2011 at 2:39 pm: Amy in Belgium

    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!

  • April 1, 2011 at 3:11 pm: Melomeals: Vegan for $3.33 a Day

    Oh yum! This looks delicious

  • April 1, 2011 at 3:29 pm: SaraJane

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

  • April 2, 2011 at 1:03 pm: 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 !! :)

  • April 2, 2011 at 9:21 pm: 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.

  • April 4, 2011 at 2:51 am: elizabeth

    can you use brown rice flour?

  • April 4, 2011 at 7:37 am: 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!

  • April 5, 2011 at 1:35 am: VegWhoHatesTofu

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

  • April 10, 2011 at 3:14 am: JamTop

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

  • April 10, 2011 at 3:53 pm: Megan, This Vegan House

    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.

  • April 10, 2011 at 8:38 pm: Beth

    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!

  • April 11, 2011 at 10:09 am: 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.

  • April 12, 2011 at 12:52 am: Monica

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

  • April 15, 2011 at 3:18 am: Audrey Rainbolt

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

  • April 15, 2011 at 10:05 pm: 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)

  • April 17, 2011 at 12:18 am: 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.

  • April 18, 2011 at 5:03 am: Angela

    Made this tonight with pomegranate preserves and it was DIVINE!

    • April 18, 2011 at 4:02 pm: IsaChandra

      Good idea, that sounds great!

  • April 18, 2011 at 5:22 pm: 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!

    • April 18, 2011 at 8:58 pm: IsaChandra

      It could be, WW pastry is a bit finer. But I’m not sure why it would be puffier.

  • April 19, 2011 at 1:25 pm: Kristie

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

  • April 19, 2011 at 3:13 pm: 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.

    • April 19, 2011 at 3:59 pm: 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.

  • April 19, 2011 at 8:34 pm: wendopolis

    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.

  • April 19, 2011 at 9:48 pm: 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!

  • April 27, 2011 at 2:31 pm: Karyn

    Can I use sunflower oil instead of canola oil?

    • April 27, 2011 at 2:48 pm: IsaChandra

      Yep!

  • April 27, 2011 at 2:53 pm: Karyn

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

  • April 30, 2011 at 5:14 pm: 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?

    • April 30, 2011 at 6:55 pm: IsaChandra

      First things first…do you have an oven thermometer?

  • April 30, 2011 at 8:27 pm: Elise

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

  • May 5, 2011 at 2:51 am: 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!
    Delish!!!

  • May 17, 2011 at 4:27 pm: Leslie, the Home Maker

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

  • June 4, 2011 at 10:13 pm: 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?

  • June 5, 2011 at 1:50 am: 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!

  • June 7, 2011 at 4:00 am: Galvetraz

    Very yummy, it was well received :-)

  • June 18, 2011 at 12:42 pm: Leah

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

  • June 20, 2011 at 3:18 pm: 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 :)

  • June 22, 2011 at 9:03 pm: greenmandarin

    I just made this…AWESOME!!

  • June 26, 2011 at 6:16 am: emilie

    Wow that cake sure does look heavenly!

  • June 26, 2011 at 6:17 am: emilie

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

  • July 4, 2011 at 10:16 pm: 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!

  • July 6, 2011 at 9:21 am: 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.

  • July 21, 2011 at 9:58 pm: J

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

    • July 21, 2011 at 11:38 pm: IsaChandra

      I’d just put some frozen raspberries in the batter, and give it 5 extra minutes cooking time.

  • July 23, 2011 at 7:01 pm: caitlin

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

    • July 23, 2011 at 9:38 pm: IsaChandra

      I think flaxseed oil gets bitter when cooked, try avocado oil or safflower oil.

  • August 15, 2011 at 3:38 pm: 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.

  • August 18, 2011 at 8:08 pm: 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!

  • August 28, 2011 at 6:24 am: Christina

    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!

  • August 31, 2011 at 7:49 pm: 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.

  • September 4, 2011 at 2:28 pm: 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

  • September 8, 2011 at 7:05 pm: 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!

  • October 12, 2011 at 4:32 pm: Andrea

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

  • October 13, 2011 at 1:08 am: 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.

  • December 22, 2011 at 12:49 am: Miranda

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

  • January 2, 2012 at 5:12 pm: omGoshI'mVegan

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

  • January 8, 2012 at 6:55 am: 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!

  • January 15, 2012 at 4:08 pm: 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.

  • January 15, 2012 at 9:58 pm: 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.

  • February 3, 2012 at 3:18 pm: 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.

  • February 20, 2012 at 5:45 am: Emily

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

  • March 8, 2012 at 2:25 am: Michele

    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.

  • March 22, 2012 at 5:15 am: Meaghan

    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.

  • May 16, 2012 at 2:44 pm: Cindy

    Can you double or triple this recipes?

  • June 26, 2012 at 6:03 pm: Poppy

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

  • August 3, 2012 at 2:30 pm: 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!

  • August 4, 2012 at 2:11 pm: Cate

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

  • August 7, 2012 at 7:07 pm: coffee maker rating

    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.

  • September 26, 2012 at 11:35 pm: 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)

  • October 2, 2012 at 7:43 am: 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

  • October 26, 2012 at 4:21 am: 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!

  • January 22, 2013 at 10:39 pm: 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. ;-)

  • April 19, 2013 at 5:20 pm: 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.

  • June 15, 2013 at 4:57 pm: 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.

  • July 19, 2013 at 8:17 pm: Jill Meyers

    Is nutritional information available?

  • December 2, 2013 at 9:40 pm: 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!

  • February 5, 2014 at 6:04 am: Amanda

    This is super yummy! Thanks for the recipe :)

  • May 12, 2014 at 10:31 pm: 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.

  • July 8, 2014 at 2:51 am: Leslie

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

  • July 13, 2014 at 5:16 pm: 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!)