Rose Jam Streusel Cake

Let’s get one thing straight: rose can be delicious. But no one wants to bite into a cake and suddenly feel like they’re face-first in grandma’s perfume collection. That’s why this Rose Jam Streusel Cake strikes the perfect balance between floral and fabulous.

Yes, roses are edible

Roses have actually been used in cooking for centuries, especially in Middle Eastern, Indian, and European cuisines. You can eat the petals, make jam from them, steep them in syrups or teas, or even crystalize them for fancy cake toppings. Basically, roses are the overachievers of the flower world.

But not all roses are created equal. You’ll want to use organically grown roses that haven’t been treated with pesticides or weird chemicals. Grocery store bouquets? Not it. Instead, look for edible-grade rose petals.

Flavor-wise, roses taste just like they smell: lightly floral, slightly sweet, and totally romantic when used correctly. A little goes a long way, though. Overdo it, and your dessert might taste like your bathroom air freshener.

Popular edible varieties include Damask, Apothecary, and Centifolia roses. If you’re not sure what you’ve got, play it safe and don’t eat it.

The Jam in this Rose Jam Streusel Cake

So enough about the roses. Let me tell you about the rose jam. This precious pot comes from a very special place, the island of San Lazzaro degli Armeni in Venice. The island is home to an Armenian monastery. The monks there make rose jam. I went there for the jam. However, the tour is a special experience that ended up being the star of my visit. I highly recommend it if you are visiting Venice.

First things first, we make a simple sugar streusel. Nothing fancy. Just sugar, flour, butter, and magic. Once it’s crumbly and irresistible, into the fridge it goes. It needs a chill moment—don’t we all?

Meanwhile, a super simple cake batter comes together. We spike it with rose-flavored syrup. Not too much! We’re not making potpourri bread here. Then the batter takes a trip into a springform pan. No drama. Just pour and go.

Next, we blob on some rose jam. Yes, blob. It’s an official baking term now. I use about 1/3 cup because I’m not here to recreate a floral arrangement in cake form. But if you adore that romantic rose flavor, go wild. You do you.

Then comes the streusel encore.

Sprinkle generously. Bake for an hour. Once it cools (yes, you have to wait), whisk up a quick glaze. Just powdered sugar and more rose syrup. Drizzle it all over like a pastry Picasso. Finally, if you can find them, sprinkle some sugared rose petals on top, because, aesthetic.

This cake is the moment for Mother’s Day. It’s pink, it’s pretty, and it says, “I love you.” Bonus? It’s also a stunning centerpiece for brunch, tea parties, or really any event where dessert needs to look extra.

In conclusion, this Rose Jam Streusel Cake is sweet, soft, and just floral enough to make people say, “Ooh, what is that flavor?” without recoiling. Bake it, serve it, and enjoy the compliments.

Print

Rose Jam Streusel Cake

Course Dessert

Cuisine German

Keyword Floral Cakes, Mother's Day Cakes, Rose Cake, Rose Jam Cake, Streusel Cake

Prep Time 30 minutes

Cook Time 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

Streusel:

• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter cut into small pieces

Cake:

• 2+1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 cup sugar
• 1 cup unsalted butter room temperature
• 4 eggs
• 1 tablespoon rose syrup
• 1/3 cup rose jam

Rose Icing:

• 1 cup powdered sugar
• 1/4 cup rose syrup or rosewater
• Optional: Candied or edible dried rose petals for garnish

Instructions

Streusel:

1. Sprinkle the salt over the flour.
2. Add the sugar and butter.
3. Use your hands or the dough hook of a mixer to combine the ingredients until the streusel forms.
4. Cover the bowl and chill.

Cake:

1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch springform pan.
3. Whisk together the flour, salt, and baking powder.
4. Cream together the sugar and butter.
5. Add the eggs one at a time. Make sure each is fully incorporated before adding the next.
6. Beat in the rose syrup
7. Add the dry ingredients in thirds.
8. Transfer the batter to the prepared cake pan.
9. Distribute teaspoonfuls of the rose jam on top of the batter.
10. Scatter the streusel over the top.
11. Bake for 1 hour or until a knife inserted in the center of the cake comes out clean.
12. Let the cake cool for 15 minutes in the pan.
13. De-pan the cake. Transfer to a wire cooling rack positioned over a parchment-lined baking sheet.
14. Let cool completely

Rose Icing:

1. Whisk together the powdered sugar and rose syrup.
2. Drizzle the glaze over the top of the cake.
3. Optional - scatter sugared rose petals over the top
4. When the glaze has hardened, transfer the cake to a serving plate.
5. Cut and serve.

So, do you like this Rose Jam Streusel Cake? Then also check out some of these other delicious recipes:

VALENTINE ROSES DEVILED EGGS

PLUM ROSES MARZIPAN PASTRIES

PUMPKIN ARTICHOKE LEEK SOUP