Crumb Coffee Cake with Peach Preserves

Use store-bought or homemade peach preserves to make this tasty crumb coffee cake for brunch, or for a sweet snack.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 412 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ¾ cup buttermilk
• 1 large egg
• ½ cup finely chopped almonds
• ⅓ cup light brown sugar
• ¾ cup peach preserves
• ⅔ cup softened unsalted butter

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.

Step 3

Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.

Step 4

Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.

Step 5

Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.

Step 6

Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.

Step 7

Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.