Moist and Buttery with Swirls of Strawberries and Strawberry Jam, this easy-to-make Strawberry Coffee Cake will become a brunch staple. But, why stop with breakfast or brunch? Skip the coffee and serve this Strawberry Jam Cake for dessert or as an afterschool snack!
With an abundance of fresh strawberries in the market and Strawberry Rhubarb Jam in my pantry, I have been searching for ways to incorporate both of them into my baking lately. Enter this Strawberry Jam Cake!
And talk about accomodating! Serve it with a cup of coffee and you have a Strawberry Coffee Cake. Skip the coffee and swap a cup of milk or a glass of dessert wine and you have Strawberry Jam Cake!
And this Jam Cake comes together quickly! All you need are 20 minutes to get this Strawberry Coffee Cake into the oven. Then fifty to sixty minutes later you have a delicious buttery treat swirled with strawberries and strawberry jam. Can you say, “another slice, please?”
I used a bundt pan for this jam cake, but if you don’t have one, feel free to substitute a tube pan. The rule of thumb is that you can substitute a tube pan for a bundt pan. But if the recipe specifically calls for a tube pan, don’t swap a bundt pan in its place. Light, baked treats (think Angel Food Cake) rely on the feet on the bottom and the straight and uncoated sides of the pan for success.
This Strawberry Jam Cake recipe asks you to ‘cream your butter and sugar until light and fluffy’. But what does that really mean and how to you achieve ‘light and fluffy?’
The process of correctly creaming butter and sugar creates air pockets in your batter. Those air pockets expand when heated, thereby helping your baked good rise and creating a light and fluffy treat.
It’s a simple process, but one that does require a few important elements.
It is important that your butter be at room temperature, around 65°. And sadly, it is hard to rush that proces. We’ve all tried microwaving the butter or placing a stick near a warmed stove because we forgot to put it out in time to come to room pressure. Unfortunately, both processes melt the butter unevenly; the microwave from the inside out and the oven from the outside in.
If you must rush the process, the best way to do it is to pour boiling water into a metal bowl or pot, dump the water out and then place the pot over the stick of butter But, the best way is to plan accordingly and leave your butter on the counter for an hour before you need it. Butter at room temperature will slightly indent when pushed with your finger. If you can push your finger all the way through the butter, it is too soft.
Butter that is too soft/warm won’t be able to hold the air pockets and butter that is too cold won’t blend adequately.
Creaming butter and sugar is a bit like the Goldilocks of the baking world…too little and your mixture will fell sandy. Too much and the fat in the butter will seperate from the solids, resulting in a greasy batter. Your well-creamed mix will be moist and light and the sugar will be nearly dissolved. You’ll barely feel any grit when you rub it between your fingers. It will be pale yellow and will have expanded it volume. Plan on 2-3 minutes on medium speed to cream your butter and sugar. Scraping down the sides of the bowl is also important to make sure all the butter and sugar is adequately creamed together.
You can put your cold eggs into a glass of hot water to help slowly warm them up.
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