Peanut Butter and Jelly Coffee Cake

PB&J coffee cake on marble serving tray with fresh strawberries, white flowers, and peanuts around with jar of jam and empty glasses behind.

Peanut Butter and Jelly Coffee Cake

Everyone's favorite childhood sandwich now made into a decadent breakfast cake...Peanut Butter and Jelly Coffee Cake! Sweet and tender peanut butter cake, filled with homemade strawberry jam, and topped with a crunchy peanut streusel. Every bite is reminiscent of the classic sandwich, but somehow even better!

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 50

Servings: slices

Calories: 292kcal

Ingredients

Strawberry Jam

1 pound fresh strawberries
1¼ cups granulated sugar
¼ cup lemon juice

Peanut Streusel

1½ Tablespoons salted butter room temperature
2⅔ Tablespoons granulated sugar
¼ cup dry roasted, unsalted peanuts chopped
¼ cup all purpose flour
pinch ground cinnamon

Coffee Cake

1¾ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅓ teaspoon salt
¼ cup salted butter room temperature
⅜ cup cream cheese room temperature
½ cup creamy peanut butter
⅝ cup granulated sugar
2 large eggs room temperature
⅜ cup whole milk room temperature
1 teaspoon vanilla extract

Instructions

Strawberry Jam

Cut the green caps off the strawberries and chop them.
Place in a medium saucepan.
Add sugar and lemon juice.
Cook and stir over medium low heat until sugar has melted and jam has thickened, about 10-20 minutes.

Peanut Streusel

Combine all ingredients in a small bowl.
Mix until well combined and no lumps of butter remain.

Coffee Cake

Heat oven to 350℉/177℃.
Spray an 8-inch square pan with baking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat butter, cream cheese, peanut butter, and granulated sugar until no lumps of cream cheese remain and the mixture is light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour mixture alternately with milk, beginning and ending with flour.
Stir in vanilla.
Spoon half of batter into prepared pan.
Top with strawberry jam.
Spoon other half of batter on top of jam.
Top with streusel.
Bake for 50 minutes, or until cake tests done.

Notes

Substitutions:

You can use frozen strawberries to make the jam. Just remember to thaw them first!
Feel free to use any berry to like to make a different flavored jam.
Don't want to make your own jam? No worries! Feel free to use your favorite store-bought brand and flavor to fill this cake with. Just remember it needs to taste nice with peanut butter!
If desired, you can use any nut butter (almond or even sunflower seed would be delicious!) instead of peanut butter.

Expert Tips:

The cake batter is very thick. We used an offset spatula to spread it smoothly.
Slide a knife around the edges of the cake to make sure it doesn’t stick!
Some of the streusel will fall off when you turn the cake out.
Be sure to check the expiration date on your baking powder and baking soda.
Let the cake cool completely before turning out of the pan!
Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the cake is done!

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