Raspberry Jam Filled Coffee Cake
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"For this Raspberry Jam Filled Coffee Cake, I started with my go-to coffee cake recipe. I always sprinkle half of the streusel topping into the middle of the batter for an added burst of flavor in the cake itself. I did that this time, too, but I also spread a cup of raspberry preserves in there with the streusel. The rest of the batter goes on top, and you end up with this really cool cake with a ribbon of jam through the middle. If raspberry preserves aren’t your jam (pun intended!), then I’m sure you could go with other flavors. Blueberry, strawberry, apricot, you name it. Baker’s note: make sure the jam doesn’t actually touch the sides of the pan when you spread it in the middle. As the cake bakes, that jam would adhere to the sides of the pan, and it would be a real challenge to get this cake out of the pan. I recommend leaving ~1/2″ or so of batter in between the jam and the sides of the pan. "
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