This delicious coffee cake is doubly peach - using both jam and fresh fruit.
Ingredients
2 ¼ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
¾ cup unsalted butter, softened
1 cup plain Greek yogurt
1 large egg, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup Grandma’s Jam House peach jam
2 small fresh peaches – peeled and sliced
Instructions
1. Preheat the oven to 350.
2. Lightly grease a 9-inch pan.
3. Mix flour, sugar, baking powder, cinnamon, salt, baking soda, and nutmeg in a large bowl until thoroughly combined.
4. Cut in butter until mixture resembles coarse crumbs.
5. Reserve 1 cup of the crumb mixture for the topping.
6. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
7. Pour batter into the prepared pan and spread evenly across the bottom of the pan.
8. Spread peach jam in an even layer over the batter.
9. Top jam with a layer of peach slices.
10. Sprinkle reserved crumb topping over the peaches.
11. Bake in the preheated oven until cake is golden brown, 45 to 50 minutes.
12. Cool cake completely before slicing.
