A decadent strawberry jam coffee cake just in time for Mother’s Day! Layers of tender cake, sweet jam, and buttery streusel. This cake is rich and definitely not lacking in streusel. The perfect way to thank mom for all she does!
Another spring holiday is here and unfortunately it’s still not quite safe to gather with all of our family. I’m beyond sad not to be able to celebrate Mother’s Day in-person with my amazing grandmothers this year, but luckily I’ll get to spend it with my mom and for that I am so thankful.
To celebrate, we of course needed something sweet and something worthy of a celebration. So I’m sharing the MOST amazing strawberry jam coffee cake.
If you’re familiar with my blackberry zucchini coffee cake, then you’ll be happy to hear I basically turned that recipe into a strawberry jam version. It’s one of my favorite cakes because it is so different from any other coffee cake recipe I’ve had. It’s much more dense, buttery, and rich. And as for the ratio of cake batter to streusel? The streusel is definitely the star of the cake, which I think it very well should be…especially when you’re wanting to indulge a little.
Since zucchini isn’t quite in season just yet, I’m relying on strawberry jam as the perfect pantry staple for this recipe. I layered everything into a loaf pan which resulted in a thicker coffee cake and even better texture.
Trust me, it’s irresistible.
strawberry jam coffee cake – the layers
- The first layer is a simple cake batter that’s whipped up in the stand mixer. I flavor it with vanilla extract and a splash of orange juice. You can’t really taste the orange, but it brightens the cake up ever so slightly.
- The next layer is sweet strawberry jam. I find the texture of these strawberry preserves from bonne maman to be perfect…it’s spoonable so you can easily dollop it across the batter.
- And finally, the streusel (the best part). It’s a “wet” streusel. So instead of rubbing in softened butter and creating somewhat of a dry mixture, we’re mixing in melted butter to create a much more rich consistency. Trust me, it’s good. Try to refrain from eating all of it before adding it to the pan.
You’ll layer everything once, and then repeat once more to create a middle layer of jam and streusel that is just heavenly. I truly hope you love this cake as much as I do and get to enjoy it for either brunch or dessert this Mother’s Day!Print
Strawberry Jam Coffee Cake
a very decadent coffee cake with layers of tender cake, strawberry jam, and buttery streusel
yield: 1 standard loaf cake
Coffee Cake Batter
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp butter, softened
- ¾ cup granulated sugar
- 1 egg, at room temperature
- ¾ cup sour cream, at room temperature
- 2 tbsp orange juice
- 2 tsp pure vanilla extract
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp kosher salt
- 1 ½ sticks (6 oz) butter, melted
- 1 ¾ cups all-purpose flour
- 1 cup (13 oz) strawberry jam
- softened butter for serving (optional)
- Preheat the oven to 350°F. Grease a 9 ¼ x 5 ¼ x 2 ¾” loaf pan with butter and line it with parchment (allow the parchment to overhang at least 3 inches).
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Whisk well to combine. Add the softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy, about 3 minutes.
- Mix in the egg and then the sour cream, orange juice, and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix on low until just incorporated. Set the batter aside.
- In a separate mixing bowl, make the streusel. Toss the brown sugar, granulated sugar, and kosher salt together with a fork. Stir in the melted butter. Add the flour and toss with the fork until combined (the mixture should be wet and clumpy).
- Spread half of the batter into the prepared pan. Top with ½ cup of the strawberry jam and half of the streusel. Spread the remaining batter into the pan. Top with the remaining ½ cup of jam and remaining streusel.
- Bake for 35 minutes, uncovered. Cover the pan with a piece of aluminum foil. Continue to bake for about 45 minutes longer, or until the cake is just cooked through. Remove the pan from the oven and let cool for about 30 minutes.
- Use the parchment paper to gently lift the cake out of the pan. Allow the cake to cool to room temperature before cutting. Slice the cake into thick slices and serve as is or with softened butter spread over top.
Storing: Store the cake in the refrigerator for up to 5 days. You can eat the slices chilled, at room temperature, or warmed in the microwave.
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