Jam Swirled Coffee Cake
Indulge in the irresistible charm of this Jam Swirled Coffee Cake, a perfect blend of tender crumb and fruity sweetness. This easy-to-make treat features a moist sour cream batter layered with your favorite jam, creating gorgeous swirls of color and flavor in every bite. With just 15 minutes of prep time, this homemade coffee cake bakes up beautifully golden in only 35 minutes, making it an effortless yet impressive option for breakfast, brunch, or a cozy afternoon snack. A light dusting of powdered sugar adds a touch of elegance, making it as visually appealing as it is delicious. Whether you choose strawberry, raspberry, or apricot jam, this coffee cake is sure to become a go-to recipe for any occasion!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 0.75 cups sour cream
- 0.25 cups milk
- 0.5 cups jam (any flavor)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, add the sour cream and milk to the wet mixture, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain. Do not overmix.
Pour half of the batter into the prepared pan and spread it into an even layer.
Dollop half of the jam over the batter and use a knife or skewer to gently swirl it into the batter.
Spread the remaining batter over the jam layer, smoothing it out, and then repeat with the remaining jam, swirling it into the top layer of batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the cooled coffee cake with powdered sugar before serving.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 30.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
