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15 min.
40 min.
9 servings

Strawberry Coffee Cake with Peanut Butter Streusel



  • Crisco® Original No-Stick Cooking Spray
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon almond extract
  • 2 (7 oz.) packages Martha White® Strawberry Flavored Muffin Mix


  • 1/2 cup Jif® Extra Crunchy Peanut Butter
  • 1/4 cup firmly packed brown sugar
  • 1/3 cup Martha White® All-Purpose Flour
  • 1/2 teaspoon almond extract
  • 1/3 cup Smucker's® Seedless Strawberry Jam

Preparation Directions

  1. HEAT oven to 350°F. Coat 9x9-inch baking pan with no-stick cooking spray.
  2. COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
  3. COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
  4. BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

Nutritional Information Per Serving

Serving Size (1/9), Calories 390 (Calories from Fat 140), Total Fat 16g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 20mg, Sodium 450mg, Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 27g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.