Strawberry Jam Coffee Cake (Print-Friendly Version)
A decadent layered coffee cake with fresh strawberries, sweet jam, and buttery streusel for a delightful breakfast or dessert.
# Ingredients:
→ Streusel
01 -
½ cup light brown sugar
02 -
¼ tsp kosher salt
03 -
6 tbsp butter, melted and cooled slightly
04 -
1 cup all-purpose flour
→ Cake Batter
05 -
1 ½ cups all-purpose flour
06 -
½ tsp baking soda
07 -
½ tsp baking powder
08 -
½ tsp kosher salt
09 -
6 tbsp (85g) unsalted butter, softened
10 -
¾ cup granulated sugar
11 -
1 tbsp pure vanilla extract
12 -
1 egg, at room temperature
13 -
¾ cup (225g) sour cream, at room temperature
14 -
2 tbsp freshly squeezed orange juice
15 -
340g fresh strawberries, trimmed and diced
16 -
¾ cup strawberry jam
→ Serving
17 -
Softened salted butter
# Steps:
01 -
Preheat the oven to 175°C (350°F). Grease a 13x25cm (5x10 inch) loaf pan with butter and line with parchment paper, allowing at least 5cm overhang on long sides.
02 -
In a mixing bowl, combine brown sugar and salt. Pour in melted butter and mix with a fork. Add flour and mix until just combined to form a thick, crumbly texture. Refrigerate while preparing batter.
03 -
In a separate bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined.
04 -
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Mix in vanilla extract. Add egg and mix until fully incorporated, scraping bowl as needed. Mix in sour cream and orange juice until smooth.
05 -
Add dry ingredients to wet mixture and mix on low speed until just incorporated. Using a rubber spatula, gently fold in diced strawberries.
06 -
Spread half the batter into the prepared pan. Dollop half the strawberry jam on top and swirl into batter with a knife. Sprinkle half the streusel over jam layer. Spread remaining batter over streusel, then repeat with remaining jam and streusel on top.
07 -
Bake on middle rack, uncovered, for 45 minutes. Cover with aluminum foil and continue baking for 25-30 minutes longer, until a tester inserted in center comes out clean.
08 -
Remove from oven and cool in pan for 30 minutes. Use parchment overhang to gently lift cake out of pan onto a cooling rack. Allow to cool for another 30 minutes before slicing.
09 -
Using a serrated knife, cut into thick slices. Serve warm with a spread of softened salted butter if desired.
# Notes & Tips:
01 -
For best results, ensure all refrigerated ingredients reach room temperature before mixing.
02 -
This cake stays fresh at room temperature in an airtight container for up to 3 days.