Strawberry Coffee Cake with Peanut Butter Streusel

Ingredients:

COFFEE CAKE
•	Crisco® Original No-Stick Cooking Spray
•	1 cup sour cream
•	1/3 cup milk
•	1/2 teaspoon almond extract
•	2 (7 oz.) packages Martha White® Strawberry Flavored Muffin Mix
•
PEANUT BUTTER STREUSEL
•	1/2 cup Jif® Extra Crunchy Peanut Butter
•	1/4 cup firmly packed brown sugar
•	1/3 cup Pillsbury BEST® All Purpose Flour
•	1/2 teaspoon almond extract
•	1/3 cup Smucker's® Seedless Strawberry Jam

Directions:

1	HEAT oven to 350°F. Coat 9x9-inch baking pan with no-stick cooking spray.
2	COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
3	COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
4	BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.