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Peach Jam Coffee Cake

Rated as 5 out of 5 Stars

"This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing."
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1 h 30 m servings 406
Original recipe yields 10 servings (1 9-inch cake)


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

Nutrition Facts

Per Serving: 406 calories; 16.7 60.1 4.9 60 251 Full nutrition

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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.