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Strawberry Coffee Cake with Peanut Butter Streusel

Rated as 3.5 out of 5 Stars

"Strawberry coffee cake topped with a peanut butter and strawberry jam streusel topping bakes up for a special coffee break treat."
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1 h 15 m servings 391 cals
Original recipe yields 9 servings


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  1. Heat oven to 350 degrees F. Coat 9x9-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.

Nutrition Facts

Per Serving: 391 calories; 16.5 g fat; 53.7 g carbohydrates; 7.3 g protein; 12 mg cholesterol; 460 mg sodium. Full nutrition

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Made this coffee cake today, because it sounded intriguing. That whole PBJ thing going on.... and it was relatively easy to whip together. I ran into problems from the outset. First it calls for...