Strawberry Coffee Cake with Peanut Butter Streusel

Strawberry Coffee Cake with Peanut Butter Streusel

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"Strawberry coffee cake topped with a peanut butter and strawberry jam streusel topping bakes up for a special coffee break treat."
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1 h 15 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
  2. Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
  3. Combine peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
  4. Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.



Made this coffee cake today, because it sounded intriguing. That whole PBJ thing going on.... and it was relatively easy to whip together. I ran into problems from the outset. First it calls for...

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