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Sour Cream Jam Coffeecake



  • 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


  • 2 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 tablespoon Crystal Farms melted butter
  • 1/4 cup chopped nuts


  • 2/3 cup powdered sugar
  • 2 tablespoons Crystal Farms Summer's Best Jam
  • 2 tablespoons Crystal Farms butter, softened
  • 2 to 4 teaspoons milk

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  1. Coffee Cake: In a large electric mixer bowl, beat butter and sugar together until well mixed.
  2. Beat in vanilla extract.
  3. Add eggs, one at a time and beat well after each addition.
  4. Sift dry ingredients together and add alternately with the sour cream, starting and ending with flour mixture.
  5. Grease and flour two 9-inch cake rounds, or two 9-inch square baking pans. Pour 1/4th of the batter into each pan.
  6. Spoon 1/3 cup of the jam by teaspoons over each coffee cake.
  7. Cover the jam with 1/2 of the remaining batter.
  8. Streusel: Mix streusel ingredients together and sprinkle evenly over the top of each of the coffee cakes.
  9. Bake at 350 degrees F for 25-35 minutes.
  10. Remove from oven. Let stand for 10 minutes, then remove from pan to a wire rack and let cool while you make the frosting.
  11. Frosting: Combine all ingredients and stir till smooth, adding enough milk to get the right consistency. Drizzle over tops of the coffee cakes.

Yield: Two 9-inch round or square coffee cakes.

Posted by orisleuth at Recipe Goldmine 5/1/02 9:14:18 am.

Source: Marjorie Johnson 4/26/2002