Guava Jam Coffee Cake
Guava Jam Coffee Cake is just what you need to make when you're craving something sweet. A fluffy and soft coffee cake with a surprise layer exotic guava jam and topped with an irresistible brown sugar streusel topping! Perfect for an afternoon coffee break!
Servings: 1 9-inch spring form pan
Ingredients
- For the Streusel
- 1 ¾ cups all-purpose flour
- ¾ cup packed light-brown sugar
- 1 teaspoon coarse salt
- 6 ounces 3/4 cup cold unsalted butter
- For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons coarse salt
- 4 ounces 1/2 cup unsalted butter, room temperature, plus more for pan or margarine, if dairy-free
- 1 cup granulated sugar
- 3 tablespoons finely grated Meyer lemon zest from 4 to 5 lemons (any fruit zest will work fine)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk for diary-free: I made it with almond milk mixed with 1 teaspoon apple cider vinegar
- 1 cup guava jam or whichever jam you prefer
Instructions
- Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
- Heat oven and prep cake pan: Preheat oven to 350 degrees. Line a 9" springform pan or a 9″ x 13″ baking pan with parchment paper and spray with baking spray (or prep with butter and flour) and set aside.
- Sift dry ingredients: Sift together flour, baking powder, baking soda, and salt.
- Beat butter: Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
- Add the eggs: With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low.
- Add in flour mixture: Add the flour mixture in 3 additions, alternating with buttermilk.
- Spoon batter into pan: Spoon the batter evenly into cake pan.
- Spoon on the jam: Spoon the jam in a few sections over the batter.
- Swirl: With a butter knife, swirl the jam around gently.
- Add on the streusel topping: Sprinkle the chilled streusel evenly over the batter
- Bake the cake: Bake until cake is golden brown and a tester inserted in the center comes out clean, about (If using 9x13-inch pan it would be 30-35 minutes. If using 9-inch springform pan, about 50-55 minutes).
- Cool down cake: Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Remove spring form (if you did round cake pan). Slice and enjoy!