Strawberry Jam Coffee Cake

Strawberry Jam Coffee Cake

a very decadent coffee cake with layers of tender cake, strawberry jam, and buttery streusel

yield: 1 standard loaf cake

  • Author:Kayla Howey



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

Final Touches

  • 1 cup (13 oz) strawberry jam
  • softened butter for serving (optional)


  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.