Ingredients
For the jam:
12 ounces fresh raspberries
1 tablespoon lemon juice
1/2 cup granulated sugar
For the cake
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla paste
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup milk
For the topping:
1/2 cup granulated sugar
1 and 1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Preparation
