Jammy Coffee Cake Cups
Baking is truly a scent-sational experience for me. I love the cozy feeling our home gets when the oven is on, the sweet smells wafting in the air making my mouth water in anticipation and my heart fill with memories of so many happy times shared with family and friends. Make these coffee cake cups and see what happens to your taste buds. One bite, may conjure some magical scent-sations for you too!
Makes Approximately 12 Cups
1 Cup All Purpose Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Chilled Butter
1/2 Cup Chopped Nuts
(walnuts, almonds, macadamia or a mixture add great crunch and flavor).
Grate or crumbled chilled butter into dry ingredients.
Mix together, preferably with a pastry cutter, until crumbly.
Set aside. Vanilla Lemon Glaze
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Fresh Lemon Juice
Whisk lemon juice into powdered sugar and vanilla extract 1 tablespoon at a time
until all lumps are dissolved and consistency is a thick syrup for drizzling.
Set aside. Coffee Cake Batter
2 Cups All Purpose Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/3 Cup Softened Butter
1 Cup Milk --- whole or 2%
1 egg, room temperature
1/2 Cup of your Favorite Jam
we LUV using Oh Razzzberries, Just Peachey or for a touch of tartness, Margaritaville.
In a large bowl, first whisk the egg, then mix in the sugar and milk. Fold in all dry ingredients and beat by hand or on low speed with a mixer until well incorporated. Increase mixer speed to medium and beat an additional 2 minutes scraping bowl regularly until batter is smooth.
Preheat the oven to 350º. Line muffin tin with paper liner. Spoon batter into each muffin tin 1/3 full. Layer approximately 1 teaspoon of jam on top of batter and then sprinkle with 1 teaspoon of crumbly topping. Spoon batter over jam and crumbly topping just til covered. Each muffin tin should be about 3/4 full. Then, sprinkle remaining crumbly topping on all muffin cups completely covering the surface. Place the tray in the oven and bake for 25-35 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Lightly drizzle with glaze. Serve warm with your favorite beverage.
This recipe can be made in mini-muffin tins for approximately 24 mini cups. Or, as a traditional cake in a 13"x9" sheet pan. Adjust batter and jam assembly accordingly.
Click on the image above to bake Jammy Coffee Cake Cups
along with Christina on her weekly show:
"Tastes from Home"
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