A decadent strawberry jam coffee cake that’s buttery, soft, and bursting with sweet strawberry flavor! Layers of tender cake, fresh strawberries, sweet jam, and crumbly streusel baked up into a beautifully golden loaf cake. Enjoy it for breakfast, dessert, or even an afternoon snack.
strawberry jam coffee cake – the layers
The first layer is a simple cake batter that’s whipped up until smooth. 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. You’ll fold fresh strawberries into this layer, too.
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 then use a knife to swirl it in.
And finally, the streusel layer. It’s a “wet” streusel. So instead of rubbing in softened butter and creating somewhat of a dry mixture, you’ll mix in melted butter to create a much richer consistency.
If you’re familiar with my blackberry zucchini coffee cake, then you’ll find this strawberry jam version similar in texture. 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.
I recommend eating it warm with a slather of salted butter on top!
It makes for a great breakfast (maybe with something savory alongside like this roasted potato & sausage hash), a simple dessert, or an indulgent afternoon treat…of course, best served with a hot cup of coffee.Print
Strawberry Jam Coffee Cake
a very decadent strawberry jam coffee cake with layers of tender cake, fresh strawberries, sweet jam, and buttery streusel
yield: 1 large loaf (approximately 8-10 slices)
- ½ cup light brown sugar
- ¼ tsp kosher salt
- 6 tbsp butter, melted + cooled slightly
- 1 cup all-purpose flour
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 6 tbsp (or 3oz) unsalted butter, softened
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 egg, at room temperature
- ¾ cup (or 8oz) sour cream, at room temperature
- 2 tbsp freshly squeezed orange juice
- ¾ lb fresh strawberries, trimmed + diced
- ¾ cup strawberry jam
- softened salted butter, for serving
- Preheat the oven to 350°F. Grease a 5”x10” (or 1.5-lb) loaf pan with butter and line it with parchment paper (allow the parchment to overhang at least 2 inches).
- For the streusel, combine the brown sugar and salt in a mixing bowl. Pour in the melted butter and use a fork to mix. Lastly, add in the flour and mix with the fork until just combined (it should be thick and crumbly). Set the bowl of streusel in the fridge.
- For the cake batter, combine the flour, baking soda, baking powder, and salt in a mixing bowl. Whisk 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 vanilla. Add the egg and continue to mix until incorporated, scraping down the sides of the bowl as needed. Lastly, mix in the sour cream and orange juice.
- Add the dry ingredients and mix on low until just incorporated. Fold in the fresh strawberries using a rubber spatula.
- Spread half of the batter into the prepared pan. Dollop in half of the strawberry jam. Use a knife to swirl the jam into the batter. Top with half of the streusel. Spread the remaining batter into the pan. Repeat with the jam and streusel.
- Bake on the middle rack, uncovered, for 45 minutes. Cover the pan with a piece of aluminum foil. Continue to bake for about 25-30 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 and set it on a cooling rack. Allow the cake to cool for another 30 minutes.
- Serve the cake warm, using a serrated knife to cut it into thick slices. Spread the softened salted butter onto each slice (optional).