Print

Streusel-Jam Coffee Cake

  • Yield: 9 servings 1x

Scale

Ingredients

Streusel

  • 1/3 cup light brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1/4 cup pecans, chopped
  • 2 Tbsp cold unsalted butter, cubed

Cake

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2/3 cup plain fat-free Greek yogurt, at room temperature
  • 1/3 cup low-fat buttermilk, at room temperature
  • 1/4 cup strawberry jam

Instructions

  1. Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour. For the streusel, combine brown sugar, flour, cinnamon, and pecans in a medium bowl; add cubed butter and toss with a fork until mixture is crumbly. Chill until ready to use.
  2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add egg and yolk one at a time and beat well. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture).
  3. Scrape batter into prepared pan and smooth with an offset spatula. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Dollop jam by teaspoons over batter and swirl together with a toothpick or wooden skewer; tap pan sharply to remove air bubbles. Top with chilled streusel. Bake for 38 minutes, until coffee cake is golden, springs back to the touch, and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before serving.


Nutrition

  • Calories: 325
  • Carbohydrates: 46
Back to top