Description
Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- ⅔ cup softened unsalted butter
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup peach preserves
- ½ cup finely chopped almonds
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 10