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?”
Looking for more Strawberry Recipes? I’ve got them for you!
- Strawberry Rhubarb Jam
- Strawberry Puree
- Strawberry Curd
- Strawberry Tartlets
- Strawberry Crisp
- Strawberry Tart
Can You Substitute a Tube Pan for a Bundt Pan in this Strawberry Jam Cake recipe?
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.
How to Cream Sugar and Butter for the Best Baking Results
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 do 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.
Have your Butter at Room Temperature
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.
Blend for the Appropriate Amount of Time
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.
How to Prevent a Dry Coffee or Jam Cake
- Start checking to see if your cake is finished 5 minutes before it is supposed to be done. So in this case, check your Strawberry Jam Cake around the 50 minute mark.
- Know your oven temperature. An independent thermometer will let you know if your oven is running hot.
- Don’t overmix or undermix. Mix until just combined.
- Use the appropriate pan; in this case either a tube pan or a bundt pan.
- Measure carefully, too much flour can result in a dry cake.
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs at room temperature (see note)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups sour cream
- 6 ounces strawberry jam
- 1 cup diced strawberries (approximately 8 fresh)
- Preheat oven to 350°.
- Combine butter and sugar in a bowl, creaming until light and fluffy (approximately 2-3 minutes on medium-high speed)
- Add eggs, one at a time, beating well after each addition
- Stir in vanilla
- Combine flour, baking soda, baking powder, and salt
- Add flour mixture to the creamed mixture alternately with the sour cream, mixing after each addition until just combined
- Combine jam and strawberries in a separate bowl.
- Grease and flour your bundt pan
- Spoon 1/3 of batter into the bundt pan, spreading out evenly.
- Dollop half of the strawberry mixture. Try to keep it in the middle of the batter, away from the sides of the pan, if possible. This will just make the cake look neater when you take it out of the pan. (Do as I say, not as I do! 😉)
- Repeat these two layers and finish with a layer of batter. Smooth the batter out.
- Bake for 55-60 minutes. Start testing at 50 minutes with a cake tester or skewer.
- Let stand for 10 minutes on a rack before turning over to remove from pan.
You can put your cold eggs into a glass of hot water to help slowly warm them up.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 257mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 5g
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