Strawberry Rhubarb Coffee Cake

Prep time: 20 min
Total time: 70 min
Servings: 1, 8-inch coffee cake

Ingredients

  • CAKE
  • 1 package Krusteaz® Cinnamon Swirl Crumb Cake & Muffin Mix
  • ⅔ cup Water
  • ¼ cup Vegetable oil
  • 1 Egg
  • 1 pouch Cinnamon crumb topping, divided (enclosed)
  • ½ cup Strawberry rhubarb jam (or your favorite flavor)
  • 6 Fresh strawberries, thinly sliced
  • GLAZE
  • 1 cup Powdered sugar
  • 2 tbsp Milk
  • ½ tsp Vanilla

Directions

STEP 1

Heat oven to 350°F. Lightly grease or spray 8-inch round cake pan with non-stick cooking spray.

STEP 2

Stir together water, oil, egg and crumb cake mix until blended. Batter will be slightly lumpy.

STEP 3

Spoon half of batter into pan and spread evenly. Spread jam evenly over top of batter. Place sliced strawberries evenly over jam.

STEP 4

Sprinkle half of cinnamon topping over berries.

STEP 5

Drop remaining batter in small spoonfuls over topping layer and gently spread to edge of pan.

STEP 6

Sprinkle remaining topping evenly over batter.

STEP 7

Bake 50-55 minutes or until toothpick inserted into center comes out clean. (For glass pan, add 5 minutes to bake time.)

STEP 8

Cool 5-10 minutes. Stir glaze ingredients together in small bowl until smooth. Drizzle over cake.