1-Getting Started with Prep Work: First, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with aluminum foil to avoid any batter leaks. This step ensures your cake bakes evenly and releases easily once done. Next, in a large bowl, beat the softened butter and granulated sugar until they turn pale and fluffy, which takes about 5 minutes and adds air for a lighter cake.

2-Getting Started with Prep Work: Add the eggs one at a time, mixing well after each, then stir in the vanilla extract for a rich aroma. In another bowl, whisk together the sifted flour, baking powder, salt, and ground nutmeg to blend the dry ingredients perfectly.

3-Mixing and Layering the Batter: Gradually mix half of the dry ingredients into the butter mixture, followed by the whole milk, then add the remaining dry ingredients until just combined. This method keeps the batter smooth without overmixing, which can make the cake tough.

4-Mixing and Layering the Batter: Pour half of the batter into your prepared pan and spread it evenly. Spoon the seedless raspberry jam over this layer, leaving a 1-inch border to prevent overflow. Carefully add the rest of the batter on top for an even finish.

5-Adding the Topping and Baking: For the crumbly topping, combine the flour, light brown sugar, softened butter, and ground cinnamon with your fingertips or a fork until it forms clumps. Dot the fresh raspberries evenly over the batter, then sprinkle the topping for a beautiful, textured layer.

6-Adding the Topping and Baking: Bake the cake for 40-55 minutes, checking with a toothpick for a few moist crumbs to ensure it’s done without overbaking. Once baked, cool the cake in the pan for 15 minutes, then remove the sides and let it cool completely before serving.