By combining jam and fresh fruit, the peach taste of this coffee cake is amplified. Use high-quality peach jam, preferably homemade if possible, for the best results. Before slicing, make sure the cake has totally cooled.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- 1 cup plain whole-milk Greek yogurt
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup peach jam
- 2 small fresh peaches – peeled, pitted, and sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 251 mg |
| Sugars | 37 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing! I also used a square 8 x 8 pan, and adjusted the amounts of ingredients accordingly. I also used one container of greek yogurt, which was 5 oz but I added a glug of half and half to add a little more liquid. I used canned peaches too but sliced them in half to get them thinner. I used some homemade lemon marmalade that did not “gel” up, and I did not want to waste the whole batch after I had gone to all that trouble to can it. This was a perfect way to use that jam! I made this for Thanksgiving morning after my brother had flown in late the night before. It was a hit!
I made this twice and totally amazing! I changed a few things to fit my health needs. I used either almond flour or wheat flour. Also no sugar I used spend a or similar. 1/2tsp of nutmeg and allspice instead of cardamom. 1/2 cup less of flour and added 2 scoops of protein in place. Added blueberries to batter and added instead of peach slices on top of jam then the crumble. YUM YUM!!
I made this in a square pan because I thought that the spring form was too fussy. I used Trader Joe’s Organic Peach Spread for the jam and an individual container of greek yogurt which I’m sure is not a full cup. I went with a heaping measurement on the spices because I like them. I used a slice/core tool and cut my peaches into 16 wedges and layered them in three rows on top of the jam. I did not peel. The cake is DIVINE. It has very layered flavors that work well together. I was worried it was going to be too sweet, I often cut back on sugar amounts in recipes, but I used the full amount of sugar. It’s not too sweet, but I might try to cut back a bit next time and see how that tastes. Excellent cake!
Oh wow, this is so good! I didn’t have any peach jam so used apricot, and also had canned peaches that needed using so used them instead of fresh, but otherwise made this as written. The spices make this. Great cake!
I made it with my homemade peach preserves it was deli
I had to make a change to this recipe, but only because there was no peach jam at the grocery store. I used apricot jam and fresh peaches. It is a keeper, served with vanilla ice cream.