What the heck is this?
This Strawberry Jam Coffee Cake is the kind of dessert (or breakfast, no judgment) that walks the line between cozy and impressive. It’s buttery, soft, and topped with a golden streusel crunch, but what makes it special is the layer of sweet-tart strawberry jam running through the middle. Think tender vanilla cake meets jam-filled pastry with a crumbly topping that practically begs for a cup of coffee on the side. It’s rustic but gorgeous, and dangerously easy to eat slice after slice.
Why You’ll Love This Recipe
Soft, fluffy cake with a sweet jammy surprise in every bite
Cinnamon-streusel topping adds texture and flavor
No mixer required — just bowls, a whisk, and a craving
Perfect for brunch, dessert, or gifting
Freezes beautifully (if you manage not to eat it all)
The Good Stuff You’ll Need
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 large eggs
1 cup sour cream or plain Greek yogurt
2 tsp vanilla extract
3/4 cup strawberry jam (or more if you love it gooey)
For the Streusel Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold butter, cubed
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 350°F. Grease and flour an 8×8 or 9×9 inch square baking pan or line it with parchment for easy removal.
Step 2: Make the Streusel
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture forms coarse crumbs. Pop it in the fridge while you make the cake.
Step 3: Mix the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter with the sugar, eggs, sour cream, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold until just combined — don’t overmix.
Step 4: Layer It Up
Spread half of the batter into the prepared pan. Dollop the strawberry jam evenly across the surface, then swirl gently with a butter knife. Add the remaining batter on top and smooth it out. Sprinkle the chilled streusel evenly over the top.
Step 5: Bake Until Golden
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean (a little jam is okay, but no raw batter). Let it cool in the pan for at least 15–20 minutes before slicing.
Step 6: Serve It Up
Warm, room temp, or chilled — this cake is delicious at any stage. Serve it as-is, or add a dusting of powdered sugar or a drizzle of glaze if you’re feeling extra fancy.
Serving Suggestions
Pair with a cup of black coffee, chai latte, or cold brew
Top with whipped cream or a scoop of vanilla ice cream for dessert
Add fresh strawberries on the side for a fruity finish
Switch It Up
Use raspberry, blackberry, or apricot jam instead of strawberry
Add sliced almonds or chopped pecans to the streusel for crunch
Swap sour cream for buttermilk for a slightly tangier cake
Double the recipe for a 9×13 pan and feed a crowd
Make-Ahead Tips
Bake it the day before and store tightly covered at room temperature. It also freezes well — slice it, wrap it, and stash it in a freezer bag. Reheat in the microwave for a few seconds to bring it back to warm, tender perfection.
Questions People Actually Ask
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free baking flour and check that your jam is gluten-free too.
Q: Can I use low-fat yogurt or sour cream?
A: You can, but full-fat gives the richest texture.
Q: How long does it last?
A: 3–4 days covered at room temp, or freeze for up to 2 months.
Strawberry Jam Coffee Cake: Your Sweet Morning Pick-Me-Up (or Anytime Treat)
- Total Time: 1 hour
- Yield: 9
Description
This Strawberry Jam Coffee Cake is the kind of dessert (or breakfast, no judgment) that walks the line between cozy and impressive. It’s buttery, soft, and topped with a golden streusel crunch, but what makes it special is the layer of sweet-tart strawberry jam running through the middle. Think tender vanilla cake meets jam-filled pastry with a crumbly topping that practically begs for a cup of coffee on the side. It’s rustic but gorgeous, and dangerously easy to eat slice after slice.
Ingredients
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 large eggs
1 cup sour cream or plain Greek yogurt
2 tsp vanilla extract
3/4 cup strawberry jam (or more if you love it gooey)
For the Streusel Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold butter, cubed
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Grease and flour an 8×8 or 9×9 inch square baking pan or line it with parchment for easy removal.
Step 2: Make the Streusel
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture forms coarse crumbs. Pop it in the fridge while you make the cake.
Step 3: Mix the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter with the sugar, eggs, sour cream, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold until just combined — don’t overmix.
Step 4: Layer It Up
Spread half of the batter into the prepared pan. Dollop the strawberry jam evenly across the surface, then swirl gently with a butter knife. Add the remaining batter on top and smooth it out. Sprinkle the chilled streusel evenly over the top.
Step 5: Bake Until Golden
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean (a little jam is okay, but no raw batter). Let it cool in the pan for at least 15–20 minutes before slicing.
Step 6: Serve It Up
Warm, room temp, or chilled — this cake is delicious at any stage. Serve it as-is, or add a dusting of powdered sugar or a drizzle of glaze if you’re feeling extra fancy.
Notes
Pair with a cup of black coffee, chai latte, or cold brew
Top with whipped cream or a scoop of vanilla ice cream for dessert
Add fresh strawberries on the side for a fruity finish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~380 kcal per serving
- Carbohydrates: 55g per serving
- Protein: 5g per serving