Ingredients:

  • 2 ½ cups All-Purpose Flour (Cake Base)
  • 1 Tbsp Baking Powder (Cake Base)
  • ½ tsp Salt (Cake Base)
  • 1 cup Unsalted Butter, softened (Cake Base)
  • 1 ½ cups Granulated Sugar (Cake Base)
  • 3 large Eggs (Cake Base)
  • 1 cup Sour Cream or Plain Greek Yogurt (Cake Base)
  • 1 tsp Vanilla Extract (Cake Base)
  • 1 cup Tart Cherry or Plum Jam/Preserves (Filling)
  • 1 ½ cups All-Purpose Flour (Streusel A)
  • 1 cup Light Brown Sugar, packed (Streusel A)
  • 1 tsp Ground Cinnamon (Streusel A)
  • ¾ cup Cold Unsalted Butter, cubed (Streusel A)
  • 1 cup All-Purpose Flour (Streusel B)
  • ½ cup Granulated Sugar (Streusel B)
  • ½ tsp Ground Cinnamon (Streusel B)
  • ½ cup Cold Unsalted Butter, cubed (Streusel B)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch pan with parchment paper, ensuring overhang on two sides.
  2. Make Streusel A (Bottom Layer): In a medium bowl, whisk together flour, brown sugar, and cinnamon for Layer A. Cut in the cold butter until the mixture resembles coarse peas. Place in the refrigerator to chill.
  3. Make Cake Batter: Whisk dry cake ingredients (flour, baking powder, salt) in one bowl. In a separate, larger bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then mix in sour cream and vanilla.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Assemble the Base: Spread half of the cake batter evenly into the prepared pan.
  6. Apply First Crumb Layer: Sprinkle all of the chilled Streusel A evenly over the cake batter base.
  7. Add Filling: Gently spread the 1 cup of jam/preserves over the first streusel layer.
  8. Top with Remaining Batter: Carefully dollop the remaining cake batter over the jam layer and gently spread it out using an offset spatula if necessary.
  9. Make & Apply Streusel B (Top Layer): Mix the ingredients for Streusel B until just combined. Scatter this second crumb layer generously and evenly over the top cake batter.
  10. Bake: Bake for 45–55 minutes, or until a skewer inserted into the cake portion (avoiding dense crumb layers) comes out clean and the top is deeply golden brown.
  11. Cool & Serve: Let the cake cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing.