Strawberry Coffee Cake with Peanut Butter Streusel

Strawberry Coffee Cake with Peanut Butter Streusel

1

"Strawberry coffee cake topped with a peanut butter and strawberry jam streusel topping bakes up for a special coffee break treat."

Ingredients

1 h 15 m {{adjustedServings}} servings 391 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
  2. Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
  3. Combine peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
  4. Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
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Reviews

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  1. 4 Ratings

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Made this coffee cake today, because it sounded intriguing. That whole PBJ thing going on.... and it was relatively easy to whip together. I ran into problems from the outset. First it calls for...