Zutaten für Strawberry Jam Coffee Cake
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- 1 cup strawberry preserves
- 1 tablespoon lemon juice
- 1/2 cup chopped pecans
- 1/4 cup packed light brown sugar
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Zubereitung von Strawberry Jam Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- In a large bowl, beat together the softened cream cheese and butter using an electric mixer on medium speed until smooth and creamy.
- Gradually add the 3/4 cup granulated sugar, beating well until combined.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the wet ingredients into the cream cheese mixture and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour half of the batter into the prepared baking pan.
- In a small bowl, combine the strawberry preserves and lemon juice.
- Spread the strawberry mixture evenly over the batter in the pan.
- Dollop the remaining batter over the strawberry mixture.
- In a small bowl, combine the chopped pecans and brown sugar.
- Sprinkle the pecan and brown sugar mixture evenly over the top of the batter.
- Bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 15 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
123g
Fat
36g
Carbs
17g
