Jam and Cream Cheese Coffee Cake
A decadent, use-all-the-dairy, don’t-hold-back kind of cake to chase away those winter blues. Enjoy fresh and leisurely on a weekend or easily freeze sliced squares for quick weekday bites.
Ingredients
For the cake:
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream or greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Heaping ½ cup jam
- ½ cup cream cheese
For the crumb topping:
- 4 tablespoons unsalted butter, melted
- 4 tablespoons sugar
- ¾ cup all-purpose flour
Instructions
For the cake:
- Preheat the oven to 350°F.
- Prepare a 9 x 13 pan by buttering the inside of the pan and sprinkling with flour, or by lining with parchment paper.
- With an electric mixer, cream the butter and sugar together, then add the vanilla. Next, add the eggs one at a time and beat until mixed. In a separate bowl, mix the flour, baking powder, baking soda and salt.
- Keeping the mixer on low, alternate adding the dry ingredients and sour cream into the wet ingredients, scraping the sides when needed. Mix until batter is smooth. Spread half of the batter evenly into the bottom of the pan.
- Dot the top with the jam and cream cheese, in dollops approximating a teaspoon. Add the rest of the batter over the top, taking care not to move the jam and cream cheese too much.
For the crumb topping:
- Melt butter and mix with sugar and flour to make the crumb topping. Squeeze with your fingers to make uneven sizes and crumble over the top of the cake. Bake for 30–33 minutes, using a toothpick to test the center for doneness.
Notes
Editor’s Note: If you like streusel as much as we do, double the crumb recipe.
