Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 2 tsp (10g)
- Salt: 1/2 tsp (2.5g)
- Butter, cold and cut into cubes: 1 cup (2 sticks or 226g)
- Eggs: 2 large
- Vanilla extract: 2 tsp (10ml)
- Buttermilk: 1 cup (240ml)
- Peach jam: 1 cup (240g)
- Cinnamon-sugar mixture: 1/4 cup (50g) granulated sugar mixed with 1 tbsp (5g) ground cinnamon
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3/5 (Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, combine the cubed butter and eggs. Beat until light and fluffy. Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour half of the batter into the prepared pan. Spread with the peach jam. Top with the remaining batter and sprinkle with the cinnamon-sugar mixture.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 slice (1/8 of the recipe)
- Calories: 350
- Fat: 15g (7g saturated)
- Carbohydrates: 45g (4g fiber)
- Protein: 5g
Dish Characteristics:
- Moist and tender crumb
- Sweet and tart peach jam filling
- Warm and spicy cinnamon-sugar topping
- Perfect for breakfast, dessert, or afternoon tea
User Comments:
- "This coffee cake is absolutely divine! The peach jam adds just the right amount of sweetness and the cinnamon-sugar topping is heavenly."
- "I love the flaky crust and the moist interior. This is my new favorite coffee cake recipe."
- "This is a great recipe to use up leftover peach jam. It's so easy to make and always a hit with everyone."
- "This coffee cake is perfect for a special occasion or just a cozy weekend morning."
- "I've made this recipe several times and it always turns out perfectly. It's a keeper!"
Special Precautions and Tips:
- To ensure the coffee cake is cooked through, insert a toothpick into the center and make sure it comes out clean.
- If you don't have peach jam, you can substitute another type of fruit jam or preserves.
- If the topping starts to brown too much during baking, cover the coffee cake with aluminum foil.
- Serve warm with butter or whipped cream for an extra special treat.
