Ingredients
21/4 cups all-purpose flour
3/4 cups white sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 cup butter, softened
1 cup plain, whole-milk Greek yogurt
1 large egg, lightly beaten
2 tsp vanilla extract
1/2 tsp almond extract
1 cup New Canaan Farms Fredericksburg Peach Jam
Fresh or frozen peach slices (optional)
SERVE WITH:
Fresh fruit, vanilla ice cream or whipped cream
Directions
- Preheat oven to 350°. Lightly grease and line a 9 inch springform pan
- Mix together all of the dry ingredients, stirring until combined
- Cut in the butter and rub into the dry ingredients until the mixture turns crumbly
- Reserve 1 cup of the crumbly mixture and set aside
- Stir the yogurt, egg and two extracts into the main bowl; stir until well combined
- Swirl the peach jam into the batter – no need to completely mix in
- Pour the batter into the prepared cake pan. If using peach slices, gently places these on top of the batter. Sprinkle the reserved crumb mixture on top
- Bake in the oven for around 45 mins, until the cake looks golden brown and an inserted toothpick comes out clean
- Allow to cool in the pan for 20 mins before running a knife around the edge of the pan, and gently releasing the spring
- Allow to cool before cutting a serving with fruit or cream of your choice