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Strawberry Coffee Cake with Peanut Butter Streusel

Strawberry Coffee Cake with Peanut Butter Streusel

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
Jif(R)

Jif®

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

sirensong55
3

sirensong55

7/7/2012

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 1 c sour cream and 1/3 c milk. When I added the two packs of Martha White muffin mix there was not enough liquid to absorb the mix. Made batter EXTREMELY stiff. I have made coffee cakes all my life and never had I had a batter this stiff. SO I added another 1/3 c of milk and this made the dough the consistency I was familiar with. There was WAY too much crumb topping for my tatse. You could probably cut this in half. I baked mine for an additional 10-15 minutes than called for in the recipe because I had increased the liquid content. It was just alright for me. Nothing really spectacular and at one point thought that this would be a big waste of ingredients. I googled this recipe to see if maybe there was a typo in the writing of this recipe on this website and found recipes on Martha White page and Jif. They both called for 1/3 c of milk. I didn't try this as written so I can't testify to the outcome of that, but with my variations, it wasn't bad. At least I didn't have to toss it. I would be interested to see a review written for this who actually followed the recipe verbatim. I just was too scared to.

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