Peach Jam Coffee Cake
Description
This peach jam coffee cake recipe gets a double hit of peach flavor from using both peach jam and fresh peaches. Use homemade or good quality jam.
Ingredients
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2 1/4 cups all-purpose flour
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3/4 cup white sugar
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1 teaspoon ground cardamom
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon ground nutmeg
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3/4 cup unsalted butter, softened
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1 cup plain whole-milk Greek yogurt
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1 large egg, at room temperature
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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1 cup peach jam
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2 small fresh peaches - peeled, pitted, and sliced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2
Whisk flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg together in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Stir yogurt, egg, vanilla extract, and almond extract into remaining crumb mixture until batter thoroughly combined.
3
Pour batter into the prepared pan; press evenly into the bottom and 1 inch up sides of the pan. Spread peach jam into an even layer in the center of the batter; top jam with an even layer of sliced peaches. Sprinkle reserved 1 cup crumb topping evenly over peaches.
4
Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool 20 minutes before gently running a knife around edges and removing the sides of the pan. Cool cake completely.