Name: Peach Jam Coffee Cake
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: All-purpose flour - 2 ¼ cups; White sugar - ¾ cup; Baking powder - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground cardamom - 1 teaspoon; Salt - ½ teaspoon; Baking soda - ½ teaspoon; Ground nutmeg - ½ teaspoon; Unsalted butter, softened - ¾ cup; Plain whole-milk Greek yogurt - 1 cup; Egg, at room temperature - 1 large; Vanilla extract - 2 teaspoons; Almond extract - ½ teaspoon; Peach jam - 1 cup; Fresh peaches - peeled, pitted, and sliced - 2 small

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peach Jam Coffee Cake

1. All-purpose flour - 2 ¼ cups

2. White sugar - ¾ cup

3. Baking powder - 1 teaspoon

4. Ground cinnamon - 1 teaspoon

5. Ground cardamom - 1 teaspoon

6. Salt - ½ teaspoon

7. Baking soda - ½ teaspoon

8. Ground nutmeg - ½ teaspoon

9. Unsalted butter, softened - ¾ cup

10. Plain whole-milk Greek yogurt - 1 cup

11. Egg, at room temperature - 1 large

12. Vanilla extract - 2 teaspoons

13. Almond extract - ½ teaspoon

14. Peach jam - 1 cup

15. Fresh peaches - peeled, pitted, and sliced - 2 small

How to cook deliciously - Peach Jam Coffee Cake

1. Stage

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

2. Stage

Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.

3. Stage

Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.

4. Stage

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