Breakfast and Brunch Recipes

Sour Cream Jam Coffeecake

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Yield: Two 9-inch round or square coffee cakes

Ingredients

Cake

  • 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 all-purpose flour
  • 1 tablespoon Crystal Farms butter, melted
  • 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

Instructions

Coffee Cake

  1. 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 round baking pans 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.

Streusel

  1. Mix streusel ingredients together and sprinkle evenly over the top of each of the coffee cakes.
  2. Bake at 350 degrees F for 25 to 35 minutes.
  3. Remove from oven. Let stand for 10 minutes, then remove from pan to a wire rack and let cool while you make the frosting.

Frosting

  1. Combine all ingredients and stir until smooth, adding enough milk to get the right consistency. Drizzle over tops of the coffee cakes.

Attribution

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

Source: Marjorie Johnson 4/26/2002 KARE11.com



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