Strawberry Jam Coffee Cake Recipes

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY JAM CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

STRAWBERRY COFFEE CAKE

Steps:

• In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

STRAWBERRY COFFEE CAKE

Steps:

• In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
• In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
• Pour mixture into a greased 8-inch square baking dish.
• Place strawberries evenly over the top of batter.
• To make the topping: Combine the flour and sugar in a bowl.
• With a pastry blender, cut in the butter until consistency of coarse crumbs.
• Stir in pecans.
• Sprinkle mixture evenly over the strawberries.
• Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

STRAWBERRY JAM COFFEE CAKE

Steps:

• Beat cream cheese and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to the cream cheese mixture. Beat well.
• Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended.
• Spoon half of the batter into a greased and floured 13x9x2 inch pan. Combine the strawberry preserves and lemon juice; spread over the batter in the pan. Dollop the remaining batter over the strawberry mixture.
• Combine the pecans and brown sugar; sprinkle over the batter in the pan.
• Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 15 minutes before serving. Cut into squares to serve.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

FRESH STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

OLD-FASHIONED STRAWBERRY JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
• Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Spread between and over the top of the cooled cake layers, letting excess drip down the sides.