Jam Coffee Cake
A warm breakfast treat.
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tsp bakng soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter melted
- 2 eggs
- 1/2 cup greek yogurt
- 1/2 cup milk
- 2 tsp vanilla
- 8 oz jam
Crumb Topping
- 2 cups oatmeal
- 1/2 cup butter melted
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 cup flour
Instructions
- Preheat oven to 350.
- Mix all of the cake ingredients together in a bowl. I mixed mine by hand and it worked perfectly.
- Spread half of the cake mixture into a greased 9x13 pan. It’s a little bit difficult to spread and it should be a thinner layer.
- Spread the jam on top of the cake layer.
- Drop the second half of the cake batter by the spoonful on top of the jam. This should mostly cover the jam but you can spread it a little to help cover the jam. It’s okay if the jam shows through.
- Mix together the crumb topping ingredients. It will be a dry mixture.
- Sprinkle the crumb topping over the top of the cake layer.
- Bake for 25-30 minutes.
Notes
As mentioned, use as much or as little jelly, jam, or preserves that you want and you can use any flavor that you want as well.
You could also use a different crumb topping if you wanted. I prefer the oatmeal because it adds a little bit of crispiness to the cake. However, both types of crumb topping are wonderful and taste amazing. I assure you, you won’t be disappointed with either of them.
If you don’t want to use milk you can also use 1 full cup of greek yogurt instead. I suppose you could also use 1 cup of milk instead of greek yogurt as well, but I haven’t tried that yet. I think it will make the batter more runny and you’ll probably end up with a thinner cake. Even though it will taste the same I prefer a nice fluffy cake.