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Strawberry Coffee Cake with Peanut Butter Streusel

By: Jif®

"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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Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

Coffee Cake:
Crisco® Original No-Stick Cooking Spray
1 cup sour cream
1/3 cup milk
1/2 teaspoon almond extract
2 (7 ounce) packages Martha White® Strawberry Muffin Mix
Peanut Butter Streusel:
1/2 cup JIF® Extra Crunchy Peanut Butter
1/4 cup firmly packed brown sugar
1/3 cup Pillsbury BEST® All Purpose Flour
1/2 teaspoon almond extract
1/3 cup Smucker's® Seedless Strawberry Jam

Directions

Heat oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
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.
Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 391 | Total Fat: 16.5g | Cholesterol: 12mg Powered by ESHA Nutrient Database

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