Can I use different kinds of jam in this recipe?

Yes, absolutely! Feel free to use your favorite jam or preserve. Tangy options like raspberry or cherry work beautifully to balance the sweetness, but any flavor you love will be delicious. Lemon curd is also a fantastic choice.

What if I don't have 4 inch cake pans?

No problem at all. You can use jumbo muffin tins or even ramekins. If using smaller pans like standard muffin tins, you might need to adjust the batter and jam amounts per cavity and definitely watch the baking time closely as they will bake faster.

Can I make one large cake instead of individual ones?

This recipe is specifically designed for individual cakes, which helps create those distinct layers in each serving. Adapting it to one large cake would require significant changes to baking time and potentially the ratio or placement of the layers, so I recommend sticking to the individual format for best results.

How should I store leftover coffee cakes?

Once the cakes have cooled completely, you can cover them tightly in plastic wrap. Store them in the refrigerator for a few days. Gently warming them before serving can bring back some of that fresh-baked goodness.

Why is weighing the flour recommended?

Weighing flour with a scale is much more accurate than using measuring cups. Scooping flour can compact it, meaning you might accidentally use too much, which can result in a dry or dense cake. Weighing ensures you use the exact amount intended by the recipe developer for the perfect texture.

Can I prepare the components ahead of time?

While the cakes are best baked fresh, you can get a head start by measuring out your dry ingredients or bringing your cold ingredients to room temperature ahead of time. The batter and filling are best made right before baking to ensure the leavening agents work properly.

Cream Cheese Coffee Cake Muffins (with Jam Swirl & Streusel)

Description

These Creamy Jammy Coffee Cakes are absolutely delightful, featuring layers of tender cake, tangy cream cheese, sweet jam, and a buttery streusel topping in every perfect bite! They are truly irresistible.

Ingredients

For the Cake

¾ cup (180 g) sour cream, at room temperature
¼ cup (60 g) buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon (5 ml) vanilla extract
2 ¼ cups (320 g) all-purpose flour
1 cup (200 g) granulated sugar
12 tablespoons (1 1/2 sticks or 170 g) unsalted butter, cut into 1 inch (2.5 cm) pieces, at room temperature
½ teaspoon (2.5 g) baking powder
½ teaspoon (2.5 g) baking soda
½ teaspoon (3 g) fine salt
1 cup (230 g) jam or lemon curd

For the Cream Cheese Filling

8 ounces (230 g) cream cheese, at room temperature
¼ cup (50 g) granulated sugar
1 large egg, at room temperature

Instructions

For the Cake

Set an oven rack in the middle position. Preheat the oven to 350F (180C). Grease eight 4 inch (10 cm) cake pans or springform pans. Line the bottoms with parchment paper. You can also prepare a jumbo muffin pan or ramekins instead (see note).
In a medium bowl or liquid measuring cup, whisk together the sour cream, buttermilk, egg, and vanilla.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time. Beat until the mixture looks like coarse sand. Remove 1 cup (130 g) of this mixture and set it aside in a small bowl.
With the mixer on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients. Mix until everything is combined, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl. Use a spatula to mix the batter a few more times by hand. Divide the batter evenly among the prepared pans. Smooth the tops with an offset spatula or the back of a spoon. Spread 2 tablespoons of jam evenly over the cake batter in each pan.

For the Filling and Assembly

In the same stand mixer bowl used for the cake batter, beat together the cream cheese and granulated sugar on low speed until the mixture is smooth and creamy. Add the egg. Mix until it is fully combined, scraping down the sides of the bowl as needed.
Divide the cream cheese mixture among the pans. Smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture (the streusel topping) among the pans. Sprinkle it evenly over the tops of the cream cheese layer. Gently tap the pans twice on the counter. This helps remove any air bubbles.
Place the cake pans on a large sheet pan. Bake until the tops are golden brown and a wooden skewer or toothpick inserted into the center comes out with just a few crumbs attached. Rotate the pan halfway through the baking time. This will take 26 to 32 minutes.
Transfer the pans to a wire rack. Let the cakes cool until they are barely warm or reach room temperature.
Remove the cakes from their pans and serve. You can also cover the cooled cakes in plastic wrap and store them in the refrigerator overnight.

Notes

Pan Options: If you do not have 4 inch (10 cm) cake pans, you can bake these cakes in jumbo muffin tins or ramekins.

Adjustments for Smaller Cakes: When using smaller pans like muffin tins, fill the cavities about a quarter of the way with batter. Spread only 1 tablespoon of jam on each one. Top with the cream cheese mixture and then the streusel topping. Smaller cakes will bake more quickly, so start checking them a few minutes before the time listed.

Accurate Measurement: For best results, especially with flour, weighing ingredients is recommended. 1 cup of flour as used in this recipe equals about 142g. This can vary slightly depending on how flour is scooped and measured.

Nutrition

Serving Size: 1 individual cake
Calories: 400
Sugar: 40g
Sodium: 300mg
Fat: 28g
Carbohydrates: 50g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg