Strawberry Jam Crumb Cake
Strawberry coffee cake with a buttery crumb topping and a layer of sweet strawberry jam baked into the center. This easy coffee cake with jam is perfect for breakfast, brunch, or an afternoon cup of coffee.
Ingredients
Cake
- 3/4 cup unsalted butter room temperature, 170 g
- 1 1/2 cups granulated sugar 300 g
- 2 eggs large, room temperature
- 1 teaspoon vanilla bean paste or 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour 270 g
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup milk room temperature, 180 mL
- 1/3 cup strawberry jam
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 6 tablespoons unsalted butter softened
Jam Glaze
- 2 tablespoons strawberry jam
- 1/2–3/4 cup powdered sugar
- 1-2 teaspoons lemon juice
Instructions
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
- Add the flour, baking powder, and salt. Mix briefly, then pour in the milk and mix just until combined.
- Spread about three-quarters of the batter into the prepared pan. Dollop the strawberry jam evenly over the batter.
- Spoon the remaining batter over the jam and gently spread to cover.
Make the Crumb Topping
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and softened butter. Use a fork or your fingertips to work the mixture together until crumbly.
- Sprinkle the crumb topping evenly over the cake batter.
Bake
- Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
- Let the cake cool completely in the pan.
Make the Jam Glaze
- Whisk together the strawberry jam, powdered sugar, and lemon juice until smooth and drizzleable.
- Drizzle over the cooled cake before slicing and serving.
Notes
* Room-temperature butter and eggs will give you the best texture.
* If your jam is very thick, warm it slightly before dolloping it over the batter.
* Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
* If your jam is very thick, warm it slightly before dolloping it over the batter.
* Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.