Raspberry Streusel Cake

For streusel: In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Using 2 forks or your fingers, cut in cold butter until mixture is crumbly; stir in pecans. Refrigerate until ready to use.

Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.

For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

In a small bowl, stir together raspberry spread and 3 tablespoons (54 grams) batter.

Spread about 1½ cups (404 grams) remaining plain batter into prepared pan. Gently spread raspberry batter onto batter in pan, leaving a ½-inch border along edges. Place remaining plain batter (about 1 cup or 269 grams) into a pastry bag. Pipe on top of raspberry batter. Using an offset spatula, carefully spread plain batter to edges of pan. (It’s OK if raspberry is not completely covered.) Sprinkle with streusel.

Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for 30 minutes. Best served warm. Store in an airtight container for up to 3 days.