Instructions:

Sour Cream Jam Coffeecake

3/4 cup Crystal Farms butter
1 1/2 cup granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups dairy sour cream
2/3 cup Crystal Farms Summers Best Jam

Streusel
2 tablespoons brown sugar
1 tablespoon flour
1 tablespoon Crystal Farms melted butter
1/4 cup chopped nuts

Frosting
2/3 cup powdered sugar
2 tablespoons Crystal Farms Summer's Best Jam
2 tablespoons Crystal Farms butter, softened
2 to 4 teaspoons milk

For coffee cake: In a large electric mixer bowl, beat butter and sugar together until well mixed. Beat in vanilla extract. Add eggs, one at a time and beat well after each addition.

Sift dry ingredients together and add alternately with the sour cream, starting and ending with flour mixture.

Grease and flour two 9-inch cake rounds, or two 9-inch square baking pans. Pour 1/4th of the batter into each pan. Spoon 1/3 cup of the jam by teaspoons over each coffee cake. Cover the jam with 1/2 of the remaining batter.

Mix streusel ingredients together and sprinkle evenly over the top of each of the coffee cakes. Bake at 350 degrees F for 25-35 minutes. Remove from oven. Let stand 10 minutes, then remove from pan to a wire rack and let cool while you make the frosting.

For frosting: Combine all ingredients and stir till smooth, adding enough milk to get the right consistency. Drizzle over tops of the coffee cake.

Yield: Two 9-inch round or square coffee cakes.