Peanut Butter & Jam Coffee Cake

Total Time: 39 mins Preparation Time: 4 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 3 cups flour, divided
• 1 package yeast
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground ginger
• 1/2 cup skim milk
• 1/2 cup water
• 3 tablespoons dark brown sugar
• 3 tablespoons no-sugar-added peanut butter
• 1 tablespoon unsalted butter
• 1 egg, beaten
• 3 tablespoons flour, divided
• oil or cooking spray
• 3/4 cup sugar-free strawberry jam (or preferred flavor)
• chopped nuts (optional)

Recipe

• 1 combine 2 cups flour, yeast, salt and 1/2 teaspoon ginger in large bowl; stir well and set aside.
• 2 combine skim milk and next 4 ingredients in medium saucepan; cook over medium heat until very warm (but not scalded), and remove from heat.
• 3 gradually add milk mixture to flour mixture, beating at medium speed for 3 minutes.
• 4 add egg, and continue beating an additional 3 minutes.
• 5 add enough of remaining flour to make a soft dough, and turn out onto lightly floured work surface.
• 6 knead until dough is smooth and elastic, adding up to 2 tablespoons of flour as necessary.
• 7 place dough in large oiled bowl, turning once to coat.
• 8 cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.
• 9 punch dough down; cover and let rest 10 minutes.
• 10 place dough on lightly floured work surface (adding remaining 1 tablespoon flour as necessary), and roll into 22x12-inch rectangle.
• 11 combine jam and remaining 1/4 teaspoon ginger; spread over rectangle, leaving about 1 inch margin around sides.
• 12 if desired, add nuts.
• 13 roll up jellyroll style, starting at long side.
• 14 pinch down ends and seams to seal.
• 15 place seamside down in a 9-inch round cakepan coated with cooking spray: begin at outer edges, spiraling in to center of pan.
• 16 cover and let rise until again doubled in bulk (about 30 minutes).
• 17 bake at 350-degrees for 35 minutes.
• 18 cover with foil for last 15 minutes if necessary to prevent excessive browning.
• 19 cool in pan 10 minutes, remove, and cool on wire rack.