Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
25 mins
cook:
45 mins
additional:
20 mins
total:
90 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

406 calories; protein 4.9g; carbohydrates 60.1g; fat 16.7g; cholesterol 59.7mg; sodium 250.6mg. Full Nutrition
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Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2021
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! Read More
Rating: 5 stars
09/15/2021
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! Read More
Rating: 5 stars
09/28/2020
I made it with my homemade peach preserves it was deli Read More
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Rating: 5 stars
09/18/2020
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. Read More