Jelly Doughnut Coffee Cake
Prep time
Cook time
Total time
A cinnamon-sugar streusel coffee cake made with cherry preserves and topped with more crunchy cinnamon-sugar.
Serves: 20 slices
For the Streusel:
  • 1½ cups packed brown sugar
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, cubed
For the Cake:
  • 1 cup granulated sugar
  • ½ cup + 4 tablespoons unsalted butter, cubed
  • 3 eggs
  • 1 teaspoon vanilla or almond extract
  • 1⅓ cup yogurt or sour cream
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 13-ounce jar of jam
For the Topping:
  • 3 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  1. First, make your streusel. Combine your sugars, flour, cinnamon and salt in a medium sized bowl, then use your hands to cut in the butter until coarse crumbs form. Cover with plastic wrap and place in the refrigerator until ready to use.
  2. Preheat your oven to 350 degrees F and generously butter a 10-inch bundt cake pan.
  3. In the bowl of your mixer, beat together your sugar and butter until well creamed, about 3 minutes total. Add in your eggs, one at a time, scraping down the bowl as needed and only adding in the next egg after the previous one has been incorporated. Add in the vanilla or almond extract and beat until combined, then add in the yogurt or sour cream and beat until combined, again, scraping the bowl as necessary.
  4. Whisk together your flour, baking soda, baking powder and cinnamon. Slowly add the flour mixture to your batter, a bit at a time, until well combined, being careful not to overmix.
  5. Pour half of your batter into your prepared pan, followed by half of your streusel. Use a spoon to make a well (or, as I like to call it, a moat) around the middle of the batter, and pour the jam into it. Top the jam with the rest of your cake batter, then add the rest of your streusel on top of that. Pat the streusel down a bit to even it out. Bake for 55-65 minutes, until golden and set - the sugar will be bubbling a bit on top.
  6. Place the cake on a cooling rack and let it cool for an hour before running a butter knife around the edges and releasing the cake from the pan and onto your plate. Brush the top of the cake with 2-3 tablespoons of melted butter, then sprinkle with your combined ½ cup of sugar and ½ teaspoon of ground cinnamon. Allow to cool for another 30-45 minutes or so before slicing. This will keep well in an airtight container for up to 3 days, or freeze for up to 3 months (I still have a few slices in the freezer myself).
Recipe by The Crepes of Wrath at