Homemade Coffee Cake | Mix in a Jar!

本站添加: 2026-05-30

[00:00:08]Hey friends, welcome back to Food Prep Guide. We're back with another pantry mix video today and this time we're going to be making coffee cake. This is going to be a pretty basic buttery dense kind of plain flavored coffee cake type of thing you might be served at like a Starbucks. We're going to be baking it in a loaf pan, making nice thick slices, and I'm going to show you how we pair it with our home canned jams so that we can change up the flavor and make it a little bit different each time that we make it. This is going to come together pretty quickly. So, I'm going to go ahead and preheat my oven to 350° F.

[00:00:38]Let's get started. As with our other pantry mixes, we're just going to layer the ingredients right into the jar. And we're going to start with 3/4 cup of sugar. I've gone ahead and measured that out for each jar. So, I'm just going to pour in 3/4 cup of sugar.

[00:00:56]And then to that, we're going to add half a teaspoon of salt.

[00:01:04]Half a teaspoon salt.

[00:01:11]And then next, we'll do two teaspoons of baking powder. We are going to be using both baking baking powder and a baking soda in this recipe. Um, but we need a good bit more baking powder and soda.

[00:01:24]So, two teaspoons per jar.

[00:01:35]One and two. And then next is going to be your baking soda. And we only need a/4 teaspoon of that. We buy this in bulk.

[00:01:45]Store it in little jars in the fridge one at a time and store the rest just in a closet.

[00:01:51]1/4 teaspoon of baking soda.

[00:01:57]And then next is going to be a buttermilk powder. I know the questions will come, can you use milk powder? You absolutely can use milk powder, but it does going it is going to alter the flavor a bit for this coffee cake. So, I do recommend the buttermilk powder if you can swing it. So, we're going to do a/4 cup of that. And I'll put on a funnel for this.

[00:02:22]Keep forgetting that I put this in a regular mouth jar. I need to get that switched out cuz I can't fit my cup in there like I could with my widemouth jars.

[00:02:34]1/4 cup and a slightly less. Okay, hold on a minute.

[00:02:46]Break this up a little bit.

[00:02:52]Oh goodness.

[00:02:55]Okay. Okay. I spilled a little bit in there. So, I'm going to use a little bit less than a quarter of a cup to make up for the amount that I spilled in there.

[00:03:04]Okay. And then after that, all we need is our flour. And we need one and 1/2 cups of flour for this recipe.

[00:03:19]One.

[00:03:22]I'll come back and do the halves. Y'all don't let me forget.

[00:03:31]Okay, there's one. And now I need to go back through the half.

[00:03:39]This type of coffee cake is just a really nice treat on like a long weekend or long on a Saturday, maybe a lazy Sunday after church.

[00:03:51]It's just a nice treat to have on hand and it helps us use up our home canned jams. Okay, so that is all that goes into the jars. So, now I'm going to kind of clean up here, get a mixing bowl, and show you how to whip one of these jars up into the coffee cake.

[00:04:12]To start, I'm going to butter the pan because I tend to get chatty and then forget to butter my pan. So, I'm going to go ahead and do that real quick. This is just your standard like 8x4 loaf pan.

[00:04:24]You can certainly do this in in a bunt pan if you prefer.

[00:04:28]When it comes to coffee cake, this style coffee cake, um, we like the thick slices. Okay, so I'm going to set that aside. And then we're going to mix our wet ingredients first, which is one egg.

[00:04:45]Toss that in the sink. And then we need a/4 cup of water.

[00:04:54]And then we need half a cup of oil. I tend to use um coconut oil or avocado oil. Today I'm going to use avocado oil.

[00:05:05]Coconut works really nicely as well. So half a cup oil of choice.

[00:05:15]Then we're going to give that a good stir and then mix in our quart jar.

[00:05:30]Okay, we're going to dump in the contents of our quart jar.

[00:05:37]Give that a good stir slowly so I don't lose all my flour.

[00:05:48]It's going to make a very thick batter.

[00:05:54]which is going to be good. When we go to add our jam, we're going to make it like a swirl type jam.

[00:06:08]Okay, switch to a spatula.

[00:06:12]Okay, I'm actually going to add just a little bit of a splash of water. I think when I had that oopsie and poured in a good bit of baking powder in that last jar that I kind of messed up my dried liquid. So, let me get that better. I'll show you a top down view of this in just a minute. Yeah, this is looking much better. Okay, so once that's all nice and the it is a very thick consistency. I'm going to try to show you. Does pour still pourable but also very very thick. um just not as thick as I had it a minute ago. Okay, so I am going to pour half and pan.

[00:06:56]Spread that out.

[00:07:04]And then we're going to add our jam.

[00:07:07]We're going to kind of layer it and swirl it in. and then do another layer of the cake and another layer of the jam.

[00:07:15]Okay, so I really like our blueberry vanilla jam with this. We did can this together on the channel, so I can link that video down in the description box.

[00:07:26]Um, but any jam will work in this recipe. But I'm just going to put two I'll give you a top down view in just a minute. Two scoops of this then swirl it.

[00:07:43]And to swirl it, I'm just going to take this little wooden bamboo chopstick that I have here and just kind of start spreading it a little bit. I don't want to poke I always make the mistake of poking through all the way through the bottom of the the batter, which makes the jam sink all the way to the bottom. So, I'm trying if it looks kind of weird, it's because I'm really trying to avoid stabbing all the way through the batter so that this doesn't sink all the way to the bottom.

[00:08:16]If your jam is kind of, you know, thin and pourable, then you could totally get away with pouring your jam on. Ours is not. It's pretty thick.

[00:08:28]Okay, I can be a little bit more generous when I do the next layer.

[00:08:33]But that's good for now.

[00:08:37]And then we're just going to top off the rest.

[00:08:55]Try to spread it around evenly. And then I'm going to do two more dollops. Maybe one. No, I'll do two. I'll do two on each side, but I think I'm going to be doing them kind of smaller dollops this time cuz some of my previous layer is showing through. If you can see that a little bit. So, I'm just going to do two small little dollops on the right and left.

[00:09:27]and then try and do a better job of swirling it around because I don't have to worry as much about hitting the bottom of the batter.

[00:09:38]It's not going to be as pretty as the bakery, but it will still taste wonderful.

[00:09:51]Okay, here's what it looks like from the top down. And then we're going to bake this for 50 minutes or until a toothpick comes out of the center clean. Um, remember we preheated to 350° F.

[00:10:11]Here's what it looks like. I almost forgot about it. So, it's a little bit more browner than normal, but I thankfully I caught it before it got too too brown. So, let's cut this up and show you what a slice looks like.

[00:10:26]Okay, here it is.

[00:10:30]Yay! The blueberries didn't sink all the way down on the bottom. Awesome.

[00:10:36]Good.

[00:10:38]Let me get some on a fork.

[00:10:46]So, this recipe will be featured in the Mix and Jars Volume 2 cookbook. That giveaway is still open and it will be linked down in the description box.

[00:10:55]That's all for today. We'll see you next time. Bye.