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Soft PB & J Sourdough Coffee Cake

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This PB & J Sourdough Coffee Cake has the nostalgic flavours of peanut butter and jam baked into a soft butter cake. It is easy to make and the perfect weekend bake!

a slice of coffee cake with peanut butter, jam and a crumble topping

I think we can all agree that peanut butter and jam is one of the most comforting flavor combos. It is sweet, salty and truly perfect. This sourdough coffee cake gives you that loved combo but in a fluffy and moist snacking cake.

Making this coffee cake is simple. You start by making the batter, all in one bowl. Then fold in some fresh berries to match the jam you are using. Spread that batter into a baking dish, then top it with dollops of peanut butter and jam. The cake gets finished off with a buttery oat crumble topping making it oh so perfect.

I love making sourdough coffee cakes because they are an easy, yet decadent treat to bake and give you an excuse to eat cake any time of day. You can enjoy this cake along side breakfast or brunch, for dessert or with an afternoon tea. The perfect way to use up the sourdough discard in your fridge.

a white plate with a slice of jam coffee cake on it

Tips for Making PB & J Sourdough Coffee Cake

  1. When you are making the batter, be sure not to over mix it. This can create a tougher cake with holes throughout. You can to mix the batter just until combine.
  2. I always recommend using fresh berries over frozen berries for this cake. Using fresh ensure the cake will bake more evenly without cold pockets.
  3. If the top of your cake starts getting brown, and the centre still isn’t cooked, you can loosely cover it with foil to prevent the top from burning.

PB & J sourdough Coffee Cake Ingredients

Flour– All purpose flour is all you need.

Butter– I always prefer salt but unsalted is fine too.

Yogurt- Plain greek yogurt or sour cream can be used.

Sugar- You want granulated sugar for the cake and brown sugar for the crumble topping.

Eggs– A couple eggs are needed for the cake batter to keep it light.

Sourdough Discard-This is non active sourdough starter. If you do not have sourdough discard you can sub with extra flour and some milk. See recipe for details.

Oats– Whole rolled oats is what you want.

Jam- Use whichever kind of berry jam you like. Homemade or store bought.

Peanut Butter– Any peanut butter you like will work.

Berries– Whichever ever kind of jam you use, use the matching berry.

Cinnamon– You just need a touch of cinnamon in the crumble topping.

an unbaked cake with a crumble topping in a glass baking dish

The Steps

  1. Preheat your oven to 350F.
  2. Grease and line a 8 or 9 inch squarepan with parchment.
  3. Next, add all of the crumble topping ingredients into a small bowl and stir until it forms a nice chunky crumble. I like to just do it with my hands.
a bow of crumble topping for a cake
  1. For the cake, whisk together the flour, baking powder and cinnamon in a medium size bowl.
  2. Then whisk together the melted butter, eggs, sourdough discard, vanilla, yogurt and sugar in a separate bowl.
  3. Once mixed, add the dry ingredients into the wet and gently fold together until the flour is fully incorporated.
  4. Fold in the berries. Gently spread the batter into the prepared cake pan.
  5. Take small spoonfuls of the jam and drop them spread out over the top of the cake. Then do the same with the peanut butter. See photos.
cake batter in a square pan with blobs of peanut butter and jam on top
  1. Sprinkle all of the crumble topping over the cake batter, then bake for 50-60 minutes.
  2. Allow the cake to cool for 10 minutes before removing from the pan.
  3. OPTIONAL- You can make a glaze for on top by mixing 1/2 cup powdered sugar with a splash of milk until you get a glaze consistency. Then drizzle it over top of the cake. Enjoy!
a crumble coffee cake in a square pan
square slices of coffee cake on a wood board
peanut butter and jam coffee cake sliced in into squares on a wood board
a slice of peanut butter and jam cake with a crumble topping

If you give this recipe a try, leave a comment or a recipe review below!

Looking to try some other coffee cake flavours?

https://cmbarndominium.com/soft-cinnamon-swirl-banana-sourdough-coffee-cake/

https://cmbarndominium.com/how-to-make-brown-butter-apple-sourdough-coffee-cake/

a slice of coffee cake with jam and crumble topping

PB & J Sourdough Coffee Cake

Yield: 8 inch square pan
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A moist and fluffy sourdough coffee cake full of berries, jam, peanut butter and topped with a buttery crumble topping.

Ingredients

  • 1 2/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 cup melted butter
  • 2 eggs
  • 1/2 cup sourdough discord OR 1/4 cup extra flour + 1/4 cup milk
  • 1 tsp vanilla
  • 3/4 cup plain greek yogurt or sour cream
  • 1 cup sugar
  • 1 cup fresh berries (use the same type of berry that matches the jam you use)
  • Strawberry, raspberry, blackberry or blueberry jam
  • peanut butter of your choosing

For the Crumble Topping

  • 2/3 cups flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 350F.
  2. Grease and line a 8 or 9 inch squarepan with parchment.
  3. Next, add all of the crumble topping ingredients into a small bowl and stir until it forms a nice chunky crumble. I like to just do it with my hands.
  4. For the cake, whisk together the flour, baking powder and cinnamon in a medium size bowl.
  5. Then whisk together the melted butter, eggs, sourdough discard, vanilla, yogurt and sugar in a separate bowl.
  6. Once mixed, add the dry ingredients into the wet and gently fold together until the flour is fully incorporated. Fold in the berries
  7. Gently spread the batter into the prepared cake pan. Take small spoonfuls of the jam and drop them spread out over the top of the cake. Then do the same with the peanut butter. See photos above.
  8. Use a knife to lightly swirl the peanut butter and jam together a bit then sprinkle all of the crumble topping over the cake batter, then bake for 50-60 minutes.
  9. Allow the cake to cool for 10 minutes before removing from the pan.
  10. OPTIONAL- You can make a glaze for on top by mixing 1/2 cup powdered sugar with a splash of milk until you get a glaze consistency. Then drizzle it over top of the cake.
  11. Enjoy!

Notes

* If you want to skip the peanut butter you absolutely can! Just do the berries in the batter and the jam dollops on the cake.

*This cake will store covered on the counter for 5 days or in the freezer for up to a month.

Did you make this recipe?

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© morganmckay
Category: Sweet Treats

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