Peanut Butter & Jam Coffee Cake

Name: Peanut Butter & Jam Coffee Cake
Prep time: 4 min
Cook time: 35 min
Total time: 39 min
Yield: 18 serving(s)
Ingredients: 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)

Submitted by skat5762

"A fun morning treat! Prep time includes rising time."

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Ready In:: 39mins
Ingredients:: 14
Serves:: 18

ingredients

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)

directions

Combine 2 cups flour, yeast, salt and 1/2 teaspoon ginger in large bowl; stir well and set aside.
Combine skim milk and next 4 ingredients in medium saucepan; cook over medium heat until very warm (but not scalded), and remove from heat.
Gradually add milk mixture to flour mixture, beating at medium speed for 3 minutes.
Add egg, and continue beating an additional 3 minutes.
Add enough of remaining flour to make a soft dough, and turn out onto lightly floured work surface.
Knead until dough is smooth and elastic, adding up to 2 tablespoons of flour as necessary.
Place dough in large oiled bowl, turning once to coat.
Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Punch dough down; cover and let rest 10 minutes.
Place dough on lightly floured work surface (adding remaining 1 tablespoon flour as necessary), and roll into 22X12-inch rectangle.
Combine jam and remaining 1/4 teaspoon ginger; spread over rectangle, leaving about 1 inch margin around sides.
If desired, add nuts.
Roll up jellyroll style, starting at long side.
Pinch down ends and seams to seal.
Place seamside down in a 9-inch round cakepan coated with cooking spray: begin at outer edges, spiraling in to center of pan.
Cover and let rise until again doubled in bulk (about 30 minutes).
Bake at 350-degrees for 35 minutes.
Cover with foil for last 15 minutes if necessary to prevent excessive browning.
Cool in pan 10 minutes, remove, and cool on wire rack.