Peach Jam Coffee Cake

This homemade peach jam coffee cake gets a double hit of peach flavor from using both peach jam and fresh peaches. For best results, use good quality jam.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 406 Calories

Ingredients

• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 cup peach jam
• 1 large egg, at room temperature
• 1 cup plain whole-milk Greek yogurt
• 2 small fresh peaches - peeled, pitted, and sliced
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon almond extract
• 0.75 cup white sugar
• 2.25 cups all-purpose flour
• 0.75 cup unsalted butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

Step 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 mixture until thoroughly combined.

Step 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.

Step 4

Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool 20 minutes before gently running a knife around edges of the pan and removing the sides. Cool cake completely before serving.