Peach Jam Coffee Cake

Peachy perfection meets morning bliss in this sweetly satisfying coffee cake, loaded with fresh peaches, a hint of cinnamon, and a delightful surprise of peach jam in the middle – a delightful twist on a breakfast classic that’s sure to become a family favorite!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup diced fresh peaches
• 1/2 cup peach jam
• 1/2 cup chopped pecans
• Cinnamon sugar for topping

Instructions

Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set it aside.

In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.

Beat in those eggs one at a time, followed by that lovely vanilla extract.

In a separate bowl, whisk together sour cream and flour mixture.

Add this mixture to the butter mixture and mix until just combined.

Gently fold in those diced peaches.

Don’t overmix! In a small bowl, mix together peach jam and chopped pecans.

Set it aside for now.

Pour half of the batter into the prepared baking dish.

Dollop the peach jam mixture on top of the batter.

You can be a bit messy here! Top with the remaining batter, spreading it evenly to cover the peach jam mixture.

Mix some cinnamon into a bit of sugar and sprinkle it on top of the coffee cake.

Bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the coffee cake cool completely in the pan before slicing and serving!

Notes

Make sure to use fresh peaches for the best flavor and texture.

If using frozen or canned peaches, thaw and pat dry before using.

To ensure the coffee cake is evenly topped with the peach jam mixture, Dollop it in 5-6 spots, then spread it slightly with a knife or spatula.

Don’t overmix the batter, as it can lead to a dense coffee cake.

If you prefer a stronger peach flavor, use 3/4 cup of peach jam or add some peach extract to the batter.

Chopped walnuts or hazelnuts can be substituted for the pecans if desired.

To make the coffee cake more visually appealing, sprinkle a layer of cinnamon sugar on top of the batter before baking.

The coffee cake is best served fresh, but it can be stored at room temperature for up to 2 days or frozen for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g