Peanut Butter Jam Coffee Cake
Yield
9 squaresPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
peanut butter
|
|
| 1 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
fruit jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
peanut butter
|
|
| 355 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
fruit jam
|
*
|
Directions
Cream together sugar, and peanut butter.
Add biscuit mix, egg and milk.
Mix well.
Spoon into greased and floured 8-inch square pan.
Drop jam by teaspoonfuls on top of batter.
Cut through batter with knife to marble jam through the cake.
Bake at 375℉ (190℃) degree oven 30 minutes.
Cut into nine squares.
Serve warm or cold.
