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 flour until just combined (it should be 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. Use a rubber spatula to fold in the strawberries.
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).