Jam-Swirled Coffee Cake

Jennifer, Bake or Break

At first glance, this is an unassuming coffee cake, but once you slice into it, you’ll see a beautiful ribbon of sweet jam winding its way through the cake.

I love that little burst of sweetness from the jam. It goes perfectly with this simple cake. I like to add a hint of cinnamon to the topping. It works well with most flavors of jam, but feel free to omit it if you prefer.

Jam-Swirled Coffee Cake
By Jennifer
Makes 16 servings


For the cake:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup jam or preserves

For the topping:

1/4 cup light brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, cold and cut into small pieces
1/4 teaspoon ground cinnamon
pinch salt
1/4 cup sliced almonds


For the cake:

Preheat oven to 350° F. Butter 8-inch square baking pan.

Whisk together flour, baking powder and salt. Set aside.

Using electric mixer on medium speed, beat butter, sugar and brown sugar until light and fluffy. Mix in egg and vanilla.

Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.

Transfer half of batter to prepared pan.

Spread jam over batter, leaving about 1/2-inch border around edges.

Top with remaining batter and gently spread over jam.

For the topping:

Use fork to mix brown sugar, flour, butter, cinnamon and salt until crumbly. Stir in almonds.

Sprinkle topping evenly over cake.

Bake 30 to 35 minutes or until edges are browned and pick inserted into center comes out clean.

Cool completely in pan. Cut into squares.

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