Coffee Cake with Raspberry Lavender Jam
Ingredients:
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks of butter
2 eggs
1 cup Greek Yogurt
2 tsp. vanilla
8 oz. Heidi's Raspberry Lavender Jam
streusel topping:
3/4 cup brown sugar
2 Tbsp. cinnamon
2 Tbsp. flour
4 Tbsp. butter
1/2 cup rolled oats
1/4 tsp. salt
Directions:
Preheat oven to 350 degrees F.
Prepare a 9x13 baking pan by liberally spraying with baking spray.
In a mixing bowl of a stand mixer, cream together butter and sugar.
Add remaining ingredients, except the jam, and mix until combined.
Spread half the batter in the baking pan.
Spread jam onto the batter in an even layer.
Cover with remaining half of batter, spreading evenly over the top.
Make the streusel by combining all the ingredients and mixing until well combined.
Sprinkle the streusel over the cake evenly.
Bake 40-45 minutes until a toothpick inserted in the middle comes out clean.
Let cool about 30 minutes before serving.
Click here for Heidi's Raspberry Lavender Jam
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks of butter
2 eggs
1 cup Greek Yogurt
2 tsp. vanilla
8 oz. Heidi's Raspberry Lavender Jam
streusel topping:
3/4 cup brown sugar
2 Tbsp. cinnamon
2 Tbsp. flour
4 Tbsp. butter
1/2 cup rolled oats
1/4 tsp. salt
Directions:
Preheat oven to 350 degrees F.
Prepare a 9x13 baking pan by liberally spraying with baking spray.
In a mixing bowl of a stand mixer, cream together butter and sugar.
Add remaining ingredients, except the jam, and mix until combined.
Spread half the batter in the baking pan.
Spread jam onto the batter in an even layer.
Cover with remaining half of batter, spreading evenly over the top.
Make the streusel by combining all the ingredients and mixing until well combined.
Sprinkle the streusel over the cake evenly.
Bake 40-45 minutes until a toothpick inserted in the middle comes out clean.
Let cool about 30 minutes before serving.
Click here for Heidi's Raspberry Lavender Jam
