Ultra Juicy Coffee Cake

Imagine a warm, inviting coffee cake that’s perfect for any occasion—a delightful treat that pairs with your morning coffee or serves as a sweet snack in the afternoon. This Ultra Juicy Coffee Cake bursts with flavor, thanks to a delicious layer of sweet jam and a sprinkle of powdered sugar. Perfect for gatherings or cozy solo moments, this recipe will surely become a staple in your dessert repertoire!

What Goes into This Ultra Juicy Coffee Cake

To whip up this delicious coffee cake, gather the following ingredients:

1 egg
1 egg yolk
1 pinch of salt
Zest of 1 unwaxed lemon
500 g (4 cups) all-purpose flour
150 g (1 cup) powdered sugar
250 g (1 cup + 2 tablespoons) butter, softened
2 packets (about 16 g or 0.5 oz) vanilla sugar
½ jar redcurrant jelly
½ jar apricot jam
A little powdered sugar for dusting

Step-by-Step Ultra Juicy Coffee Cake Recipe

In a large bowl, combine the flour, softened butter, powdered sugar, egg, egg yolk, salt, lemon zest, and vanilla sugar. Knead the mixture together until it forms a smooth shortcrust pastry.
Wrap the pastry in plastic wrap and refrigerate it for about 30 minutes. This chilling time helps the dough firm up, making it easier to roll out later.
Once chilled, flour your surface and roll out the pastry to about 3 mm thick.
Use a cookie cutter to cut out cookies and place them on a baking sheet lined with baking paper.
With a smaller cookie cutter, cut out an equal number of cookies with a hole in the middle. Place these on a separate baking sheet.
Preheat your oven to 160°C (325°F) with the convection setting.
Bake the cookies until they are light golden brown. Be careful not to overbake them! Allow the cookies to cool completely.
Dust the cookies with holes with a little powdered sugar for a sweet touch.
On the cookies without holes, spread a smooth layer of redcurrant jelly or apricot jam.
Carefully place the powdered sugar-dusted cookies on top of the jam-covered ones. Allow them to dry for a bit to ensure they stick together.

The Best Way to Serve It

This Ultra Juicy Coffee Cake is best enjoyed fresh and can be served in various delightful ways. Consider dusting the entire cake with powdered sugar for an elegant touch. Pair it with a nice cup of coffee or tea for a relaxing afternoon treat. You can also add a side of fresh fruit to balance the sweetness, and it makes for an appealing presentation at any gathering.

Expert Tips for Ultra Juicy Coffee Cake

Select Your Jam Wisely: While I’ve suggested redcurrant jelly or apricot jam, feel free to experiment with other flavors like raspberry or strawberry for a personal twist.
Chill Your Dough: Don’t skip the chilling step! It’s key to achieving a tender pastry that holds its shape nicely during baking.
Store Wisely: Keep any leftovers stored in an airtight container to maintain their freshness. You can also freeze them for longer storage!

Ultra Juicy Coffee Cake FAQs

Can I make this coffee cake ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator. Just roll and bake when you’re ready to serve.

What if I don’t have lemon zest?
If you’re out of lemon, you can replace it with orange zest for a different but still bright flavor.

How do I know when the cookies are done?
Keep an eye on the cookies as they bake. They should be light golden brown but not overly colored. If you see the edges turning brown, it’s time to take them out.

There’s nothing quite like sharing a slice of this Ultra Juicy Coffee Cake with friends and family—or enjoying it with your favorite cup. I hope you give this recipe a try and savor every delicious bite!

Ultra Juicy Coffee Cake

A delightful coffee cake with a sweet jam layer, perfect for morning coffee or a sweet afternoon snack.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 250

Ingredients Method Notes

Ingredients

Pastry Ingredients

500 g 500 g (4 cups) all-purpose flour
250 g 250 g (1 cup + 2 tablespoons) butter, softened Ensure the butter is at room temperature.
150 g 150 g (1 cup) powdered sugar
1 piece 1 egg
1 piece 1 egg yolk
1 pinch 1 pinch of salt
1 piece Zest of 1 unwaxed lemon Use a zester for best results.
2 packets 2 packets (about 16 g or 0.5 oz) vanilla sugar

Filling

½ jar ½ jar redcurrant jelly
½ jar ½ jar apricot jam

For Dusting

A little amount A little powdered sugar for dusting

Method

Preparation

In a large bowl, combine the flour, softened butter, powdered sugar, egg, egg yolk, salt, lemon zest, and vanilla sugar. Knead the mixture until it forms a smooth shortcrust pastry.
Wrap the pastry in plastic wrap and refrigerate it for about 30 minutes.
Once chilled, flour your surface and roll out the pastry to about 3 mm thick.

Baking

Use a cookie cutter to cut out cookies and place them on a baking sheet lined with baking paper.
With a smaller cookie cutter, cut out an equal number of cookies with a hole in the middle. Place these on a separate baking sheet.
Preheat your oven to 160°C (325°F) with the convection setting.
Bake the cookies until they are light golden brown. Allow them to cool completely.

Assembly

Dust the cookies with holes with a little powdered sugar.
On the cookies without holes, spread a smooth layer of redcurrant jelly or apricot jam.
Carefully place the powdered sugar-dusted cookies on top of the jam-covered ones.
Allow them to dry for a bit to ensure they stick together.