Strawberry Coffee Cake with Peanut Butter Streusel

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 9 servings
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2 (7 oz.) pkgs. Martha White® Strawberry Flavored Muffin Mix

Peanut Butter Streusel:


1/2 cup Jif® Extra Crunchy Peanut Butter

1/4 cup firmly packed brown sugar

1/3 cup Pillsbury BEST® All Purpose Flour

1/2 tsp. almond extract

1/3 cup Smucker's® Seedless Strawberry Jam

Coffee Cake:

Crisco® Original No-Stick Cooking Spray

1 cup sour cream

1/3 cup milk


  1. HEAT oven to 350 degrees 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.