RECIPES: Peanut Butter & Jelly Whole Grain Coffee Cake

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Peanut Butter & Jelly Whole Grain Coffee Cake

Streusel Topping

  • ¼ cup quick-cooking oats, dry
  • ½ cup white whole wheat flour
  • 1/3 cup creamy peanut butter, warmed in microwave
  • 2 tablespoons butter, melted

Coffee Cake

  • 2/3 cup white whole wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup creamy peanut butter, warmed in microwave
  • 3 tablespoons butter, melted
  • ½ cup firmly packed brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup low-fat buttermilk
  • ½-1/3 cup favorite jam/jelly/preserves, such as raspberry seedless

Preheat oven to 350°F. Grease or spray an 8×8-inch baking pan (Kim used glass Pyrex 2 qt. square dish) and set aside. Prepare streusel topping first. In a medium bowl, whisk together oats, flour and brown sugar until thoroughly blended. With a fork, add melted butter and warmed peanut butter, stirring until the mixture is crumbly. Set aside.

In a large bowl, whisk flours, baking soda, baking powder and salt together. In a separate small bowl, mix together warmed peanut butter and melted butter. Add to flour mixture along with egg, vanilla and buttermilk. Stir just until combined; avoid over-mixing. Spread coffee cake batter in prepared dish/pan and spoon raspberry (or other favorite) jam over the batter. With a toothpick or knife, gently swirl the jelly/jam through batter. Sprinkle streusel topping evenly over the cake. Bake for 30 minutes or until coffee cake streusel appears golden brown and a toothpick inserted in center comes out clean (except for jelly). Cool on a wire rack completely before slicing. Enjoy with ice cold milk! Store tightly covered at room temperature. Can be sliced, individually wrapped and placed in freezer bag then frozen.

Makes 9 – 16 servings depending on how you cut.

Recipe created by culinary dietitian Kim Galeaz, RDN, CD