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Jam Cake With Peanut Streusel


Yummy coffee cake. I doubled recipe in 9 x 13 pan and worked fine.

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  • Streusel:
  • 3 tbsp butter, plus more for the pan
  • 1/2 cup sugar
  • 1 cup roasted peanuts
  • 2 tsp orange zest
  • 1 tsp vanilla
  • Cake Ingredients:
  • 2 cups flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp. Salt
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup no sugar raspberry jam


Servings 8
Preparation time 40mins
Cooking time 100mins


Step 1

Oven to 350 degrees
1. BUtter an 8 inch pan, line with parchment paper leaving two Inch overhang on all sides Lightly butter the paper.
2. Prepare the Streusel: pulse the butter, sugar, peanuts, orange zest, and vanilla in food processor just until nuts coarsely chopped.
3. Make the cake: sift the flour, baking soda and salt in a sifter into large bowl beat the butter and sugar in separate bole at med- high until pale for five minutes. Add the eggs, scrape sides of bowl beat on medium speed until fluffy about 4 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with sour cream, beginning and ending with flour. Scrape down the bowl and mix by hand.( don't over mix.
4. Pour half of batter into pan and smooth top. Sprinkle with half of Streusel and dollop with half of jam. Spread remaining batter on top, sprinkle remaining Streusel, top with remaining jam.
Bake one hour. Transfer pan to a rack and let cool completely, then lift out by parchment paper and cut into squares.


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