Creamy Jammy Coffee Cake: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=26-32 min @ 350° |Source=''100 Morning Treats'' by Sarah Kieffer (pg 91-92) |Yield=8 servings |Rating={{Delicious}} }} === Ingredients === '''Cake:''' * 3/4 c sour cream, at room temperature * 1/4 c buttermilk, at room temperature * 1 large egg, at room temperature * 1 t pure vanilla extract * 2 1/4 c all purpose flour * 1 c granulated sugar * 12 T (1 1/2 sticks) unsalted butter, but into 1 inch pieces, at room temperature * 1/..." |
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* 1/2 t baking soda | * 1/2 t baking soda | ||
* 1/2 t salt | * 1/2 t salt | ||
* 1 c jam or lemon curd | * 1 c jam or lemon curd<ref>Cherry preserves is delicious; mixed berry jam is very good.</ref> | ||
'''Cream Cheese Filling:''' | '''Cream Cheese Filling:''' | ||
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In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Remove 1 cup of the mixture and set it aside in a small bowl. | In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Remove 1 cup of the mixture and set it aside in a small bowl. | ||
With the mixer on low speed, | With the mixer on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients, and mix until incorporated, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl and use a spatula to mix the matter a few more times. Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Spread 2 tablespoons of jam evenly over the cake batter in each pan. | ||
In the stand mixer bowl in which you mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed. Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture among the pans, sprinkling it evenly over the tops. Top the pans gently on the counter twice to help get rid of any air bubbles. | In the stand mixer bowl in which you mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed. Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture among the pans, sprinkling it evenly over the tops. Top the pans gently on the counter twice to help get rid of any air bubbles. | ||
Latest revision as of 13:37, 28 March 2026
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 26-32 min @ 350° |
| Source | 100 Morning Treats by Sarah Kieffer (pg 91-92) |
| Yield / serves | 8 servings |
| Rating | Delicious |
Ingredients
Cake:
- 3/4 c sour cream, at room temperature
- 1/4 c buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 t pure vanilla extract
- 2 1/4 c all purpose flour
- 1 c granulated sugar
- 12 T (1 1/2 sticks) unsalted butter, but into 1 inch pieces, at room temperature
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 c jam or lemon curd[1]
Cream Cheese Filling:
- 8 oz cream cheese, at room temperature
- 1/4 c granulate sugar
- 1 large egg, at room temperature
Preparation
Position an oven rack in the middle of the oven and preheat the oven to 350°. Grease eight 4-inch cake pans, springform pans, or ramekins/jumbo muffin pan[2], and line the bottoms with parchment.
In a medium bowl or liquid measuring cup, whisk together the sour cream, buttermilk, egg, and vanilla.
In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Remove 1 cup of the mixture and set it aside in a small bowl.
With the mixer on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients, and mix until incorporated, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl and use a spatula to mix the matter a few more times. Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Spread 2 tablespoons of jam evenly over the cake batter in each pan.
In the stand mixer bowl in which you mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed. Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture among the pans, sprinkling it evenly over the tops. Top the pans gently on the counter twice to help get rid of any air bubbles.
Place the cake pans on a large sheet pan and bake until golden brown and a wooden skewer or toothpick inserted into the center comes out with a few crumbs, rotating the pan halfway through baking, 26 to 32 minutes. Transfer the pans to a wire rack and let the cakes cool until barely warm or at room temperature.
Remove the cakes from their pans and serve. Alternatively, the cakes can be covered in plastic wrap after cooling and stored in the refrigerator overnight.
Notes
- ↑ Cherry preserves is delicious; mixed berry jam is very good.
- ↑ Fill the cavities a quarter of the way with batter, and spread only 1 tablespoon of jam on each one. Top with the cream cheese mixture and then the flour-butter mixture. Smaller cakes will bake faster, so start checking them a few minutes earlier.
