Peanut Butter & Jam Coffee Cake

Total Time
39mins
Prep 4 mins
Cook 35 mins

A fun morning treat! Prep time includes rising time.

Ingredients Nutrition

  • 3 cups flour, divided
  • 1 package yeast
  • 12 teaspoon salt
  • 34 teaspoon freshly ground ginger
  • 12 cup skim milk
  • 12 cup water
  • 3 tablespoons dark brown sugar
  • 3 tablespoons no-sugar-added peanut butter
  • 1 tablespoon unsalted butter
  • 1 egg, beaten
  • 3 tablespoons flour, divided
  • oil or cooking spray
  • 34 cup sugar-free strawberry jam (or preferred flavor)
  • chopped nuts (optional)

Directions

  1. Combine 2 cups flour, yeast, salt and 1/2 teaspoon ginger in large bowl; stir well and set aside.
  2. Combine skim milk and next 4 ingredients in medium saucepan; cook over medium heat until very warm (but not scalded), and remove from heat.
  3. Gradually add milk mixture to flour mixture, beating at medium speed for 3 minutes.
  4. Add egg, and continue beating an additional 3 minutes.
  5. Add enough of remaining flour to make a soft dough, and turn out onto lightly floured work surface.
  6. Knead until dough is smooth and elastic, adding up to 2 tablespoons of flour as necessary.
  7. Place dough in large oiled bowl, turning once to coat.
  8. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.
  9. Punch dough down; cover and let rest 10 minutes.
  10. Place dough on lightly floured work surface (adding remaining 1 tablespoon flour as necessary), and roll into 22X12-inch rectangle.
  11. Combine jam and remaining 1/4 teaspoon ginger; spread over rectangle, leaving about 1 inch margin around sides.
  12. If desired, add nuts.
  13. Roll up jellyroll style, starting at long side.
  14. Pinch down ends and seams to seal.
  15. Place seamside down in a 9-inch round cakepan coated with cooking spray: begin at outer edges, spiraling in to center of pan.
  16. Cover and let rise until again doubled in bulk (about 30 minutes).
  17. Bake at 350-degrees for 35 minutes.
  18. Cover with foil for last 15 minutes if necessary to prevent excessive browning.
  19. Cool in pan 10 minutes, remove, and cool on wire rack.