Old-Fashioned Raspberry-Almond Coffeecake

1 tablespoon dry bread crumbs

2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1 teaspoon salt

10 tablespoons unsalted butter, softened

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk or low-fat plain yogurt, at room temperature

1 large egg, at room temperature

1 teaspoon vanilla

2 teaspoons almond extract, divided

1/2 cup seedless raspberry jam

3/4 cup ground almonds

1/2 cup granulated sugar

1 large egg yolk

Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease the bottom and lightly grease sides of a 10-inch springform pan. Sprinkle bottom of pan with bread crumbs, then shake lightly to coat. Tap out excess crumbs.

Whisk flour, sugar and salt in large mixing bowl until blended. Add butter and cut in with whisk until mixture resembles coarse crumbs. Remove 1 cup of flour mixture to a separate bowl and set aside.

Whisk baking powder and baking soda into flour mixture remaining in mixing bowl. Add buttermilk, egg, vanilla and 1 teaspoon almond extract; whisk vigorously until batter is thick, smooth and frosting-like, about 2 minutes. Scrape batter into prepared pan and smooth the top.

Beat raspberry jam until smooth, then spread jam over top of batter with back of spoon. Add nuts, 1/2 cup sugar, egg yolk and remaining teaspoon of almond extract to reserved 1 cup of flour mixture; toss with fork until blended. Sprinkle crumbs over batter, pressing lightly to adhere.

Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to wire rack and remove sides of pan. Let cake cool completely, about 2 hours, before serving. Makes 8 to 10 servings.

Baking Illustrated

(America's Test Kitchen; $35)