This homemade coffee cake gets a double hit of peach flavor from using both peach jam and fresh peaches.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
406 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Step 2
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.
Step 3
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.
Step 4
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.
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
