A tender coffee cake with a ribbon of strawberry jam through the center — perfect with a hot cup of tea. This recipe was inspired by my husband’s Aunt Dorothy’s sour cream coffee cake, but I’ve lightened and simplified it so you can enjoy “just one more piece.” You’ll love how easy it is to make and how well it pairs with afternoon coffee or tea.
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Why you should make this coffee cake now!
I lightened the original by swapping sour cream for Greek yogurt, which keeps the cake moist while shaving a bit of richness. Greek yogurt is often easier to keep on hand than sour cream. For convenience and consistent results, I recommend baking this cake in a 9×13 pan rather than a bundt — no special pan required.
I also swapped nuts in the streusel for old-fashioned rolled oats. Oats keep the topping a bit lighter while still adding pleasant texture. If you prefer nuts, chopped walnuts make a tasty optional addition.
Ingredients
A few notes on ingredients:
- Greek yogurt: I swapped sour cream for Greek yogurt, but you can use sour cream if you prefer. I like a 2% Greek yogurt for good texture.
- Strawberry jam: Use homemade or store-bought jam, or substitute a can of fruit pie filling if you like. Other jam flavors work well, too.
- Streusel topping: You can make the streusel a day ahead and keep it covered in the refrigerator.
Step by step instructions
Preheat the oven to 350°F (175°C) and prepare a 9×13 baking pan with non-stick spray. Spray liberally so the jam sugars won’t stick or caramelize excessively.
Mix the streusel in a small bowl until it resembles coarse sand; set aside.
In a stand mixer or a large bowl with a hand mixer, cream the butter and sugar, then add the remaining cake batter ingredients except the jam. Mix until combined into a thick batter — avoid overmixing.
Spread half the batter evenly in the prepared pan. The batter is thick; wetting your hands slightly can help you press it into the corners.
Spread the strawberry jam over that layer. It doesn’t have to be perfectly smooth — just aim for an even-ish layer.
Dollop or spread the remaining batter over the jam. It’s okay if the top layer is a little rustic — it will bake up beautifully.
Sprinkle the streusel evenly over the top to cover the batter.
Bake 45–50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Oven temperatures vary, so use visual cues and aroma as your guide.
Let the cake cool in the pan about 30 minutes before cutting. Serve warm with tea or coffee.
Frequently Asked Questions about this coffee cake
Coffee cake refers to a cake intended to be enjoyed alongside coffee. Historically, people served a sweet cake with afternoon coffee, and the name stuck even when no coffee is an ingredient.
No. Store-bought jam works well, and a can of pie filling is an easy substitute if you prefer. Any fruit jam or filling you like will work.
No. This recipe is intentionally baked in a 9×13 pan to keep it simple. Use a ceramic baker, metal pan, or disposable foil pan — whatever you have on hand.
One more simple tip
- For the best batter texture, bring butter, yogurt and eggs to room temperature about 30 minutes before you start.
Looking for more perfect treats to share with a friend? Try these:
- Not Derby Pie
- Simply the Best – One Bowl Brownies
- One Bowl Banana Bread
If you try this recipe and love it, please leave a comment or a five-star rating!
📖 Recipe
Coffee Cake with Strawberry Jam
Marni Katz
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Ingredients
cake batter
- 2 cups all purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ sticks butter
- 2 eggs
- 1 cup greek yogurt
- 2 teaspoons vanilla
- 8 oz. strawberry jam can be homemade or store bought
streusel topping
- ¾ cup brown sugar
- 2 Tablespoons cinnamon
- 2 Tablespoons flour
- 4 Tablespoons butter
- ½ cup old fashioned rolled oats
- ¼ teaspoon salt
Instructions
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Preheat oven to 350 degrees.
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Prepare a 9×13 pan by liberally spraying with baking spray.
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In a stand mixer or large bowl, cream together butter and sugar. Add the remaining cake ingredients except the jam and mix until combined.
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Spread half the batter in the baking pan. The batter is thick, so use your hands if needed to press it into the corners.
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Spread the jam over the batter in an even layer.
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Cover with the remaining batter, spreading as evenly as possible. It’s fine if the top is a bit rustic.
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Make the streusel by combining all streusel ingredients in a small bowl and mixing until crumbly, like wet sand.
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Sprinkle the streusel evenly over the cake and bake at 350°F for 45–50 minutes, until a toothpick comes out clean and the top is golden.
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Let cool about 30 minutes, then cut and serve warm.
Notes
The top layer of batter doesn’t need to be perfect — a rustic finish tastes just as good.
Any jam flavor works as a substitute for strawberry.
Nutrition
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