Strawberry Coffee Cake with Peanut Butter Streusel Recipe

Strawberry Coffee Cake with Peanut Butter Streusel Recipe

  • Coffee Cake:
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon almond extract
  • 2 (7 ounce) packages Martha White® Strawberry Muffin Mix
  • Peanut Butter Streusel:
  • 1/2 cup JIF® Extra Crunchy Peanut Butter
  • 1/4 cup firmly packed brown sugar
  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon almond extract
  • 1/3 cup Smucker's® Seedless Strawberry Jam
  1. Heat oven to 350 degrees F. Coat 9×9-inch baking pan with no-stick cooking spray.
  2. Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
  3. Combine peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
  4. Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
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