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

Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!

Gallery

Recipe Summary test

prep:
20 mins
cook:
45 mins
additional:
20 mins
total:
85 mins
Servings:
10
Yield:
1 10-inch tube cake
Advertisement

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). Generously grease and lightly flour a 2-part 10-inch tube pan.

    Advertisement
  • Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.

  • Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.

  • Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.

  • Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

  • Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Cook's Note:

No peach preserves? Try blackberry or raspberry--whatever you have on hand.

Nutrition Facts

412 calories; protein 5g; carbohydrates 65g; fat 15.6g; cholesterol 51.9mg; sodium 374.8mg. Full Nutrition
Advertisement

Reviews

Rating: 5 stars
09/30/2020
This came out so good. Baked it in a 9x9 pan for 40 minutes. Had to improvise on ingredients to use what I had on hand such as vanilla almond milk with vinegar instead of buttermilk, Crisco butter flavor instead of butter. 1/2 all purpose flour and 1/2 cake flour. Used raspberry preserves instead of peach and added 1/2 tsp almond extract. The cake came out nice and light. Delicious. Will definitely make again. Read More