Jam Coffee Cake
📜 Collection: Georgia Collection | ✍️ Attribution: Dept Water / Power | 📂 Category: Breakfast A quick and delightful 1950s coffee cake featuring a sweet jam-infused batter topped with a spiced sugar crumble. Baked in a jelly roll pan, this simple treat is ready to enjoy in just 10 minutes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 12 servings |
🔪 Key Equipment
- Jelly roll pan (10 1/2 x 15 inch)
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Biscuit Mix | |
| 1 | Egg | |
| 1 cup | Milk | |
| 1/2 cup | Jam | any flavor |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Brown Sugar | |
| 1/4 cup | White Sugar | |
| 1 tsp | Cinnamon | |
| 1 tsp | Nutmeg |
Instructions
Preparation & Baking
- Preheat oven to 450°F.
- Combine the batter ingredients: 2 cups biscuit mix, 1 egg, 1 cup milk, and 1/2 cup jam in a mixing bowl until well combined.
- Pour the batter into a greased 10 1/2 x 15-inch jelly roll pan.
- In a separate bowl, blend the topping ingredients: 1/2 cup brown sugar, 1/4 cup white sugar, 1 tsp cinnamon, and 1 tsp nutmeg.
- Sprinkle the spiced sugar topping evenly over the top of the batter.
- Bake for 10 minutes at 450°F until the edges are golden brown and the center is set.
💡 Make-Ahead & Storage: Best served warm fresh from the oven. Leftovers can be stored in an airtight container at room temperature for up to 2 days and reheated briefly before serving.
Original Recipe Scan
