Sour Cream Jam Coffeecake Recipe
Ingredients:
- 3/4 cup Crystal Farms butter
- 1 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dairy sour cream
- 2/3 cup Crystal Farms Summers Best Jam
- Streusel
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 1 tablespoon Crystal Farms melted butter
- 1/4 cup chopped nuts
- Frosting
- 2/3 cup powdered sugar
- 2 tablespoons Crystal Farms Summer's Best Jam
- 2 tablespoons Crystal Farms butter, softened
- 2 to 4 teaspoons milk
Directions:
- For coffee cake: In a large electric mixer bowl, beat butter and sugar together until well mixed. Beat in vanilla extract. Add eggs, one at a time and beat well after each addition.
- Sift dry ingredients together and add alternately with the sour cream, starting and ending with flour mixture.
- Grease and flour two 9-inch cake rounds, or two 9-inch square baking pans. Pour 1/4th of the batter into each pan. Spoon 1/3 cup of the jam by teaspoons over each coffee cake. Cover the jam with 1/2 of the remaining batter.
- Mix streusel ingredients together and sprinkle evenly over the top of each of the coffee cakes. Bake at 350 degrees F for 25-35 minutes. Remove from oven. Let stand 10 minutes, then remove from pan to a wire rack and let cool while you make the frosting.
- For frosting: Combine all ingredients and stir till smooth, adding enough milk to get the right consistency. Drizzle over tops of the coffee cake.
- Yield: Two 9-inch round or square coffee cakes.