Easy peach coffee cake with fragrant cardamom - a perfect blend of sweet summer peaches and warm autumn spices.
- A unique coffee cake recipe featuring fresh peaches
- An easy peach cake that you can serve any time of day for breakfast, brunch, snack, or dessert!
- Lighter than a Starbucks coffee cake this treat has 221 calories per serving and 6 Weight Watchers Points Plus
In my humble opinion, cardamom is under used in American recipes. A pinch of ground cardamom lends a exotic sweetness to almost any dish you choose. It's true that too much can become overwhelming and borderline medicinal but, with a light hand you can make magic with a well placed sprinkle.
Peaches and cardamom are one of my all time favorite flavor combinations. Cooking with peaches (or nectarines for that matter) and not sprinkling in a dash of this aromatic spice is leaving a huge flavor opportunity on the table.
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Peach Coffee Cake with Cardamom
- 2 medium fresh peaches – approximately ½ lb
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons butter room temperature
- ¾ cup cane sugar may substitute ½ cup sugar + ¼ cup brown sugar
- 1 eggs
- ½ cup low fat milk
- Topping: 1 tablespoon cane sugar ½ teaspoon cinnamon
- Prep: Rinse, dry and slice the peaches into ½ inch wedges. Leave the skin on the peaches. You’ll need about 16-20 slices for this recipe. Set the slices aside.
- Prepare a 9 inch cake pan by placing a circle of parchment in the bottom and lightly greasing the sides of the pan. Preheat the oven to 350 degrees
- Sift together the flour, baking powder, cardamom, nutmeg, and salt. Set aside.
- Use an electric mixer to whip the butter and sugar until they are light and fluffy. Should take about 2-3 minutes on medium speed. Add the egg and continue whipping for another 1-2 minutes. You want the batter to fluff up and turn a smooth buttery yellow.
- Alternate adding the dry ingredients and the milk. Begin with ⅓ of flour mixture and mix just enough to combine then add ½ of the milk again mixing just enough to combine. Continue adding the flour, milk, flour until the batter is an even texture and the dry ingredients are fulling incorporated. The batter will be quite thick.
- Spoon the batter into the prepared cake pan and smooth the top so it is roughly even, it can be a little lumpy bumpy.
- Poke the peach slices, skin side up, part way into the batter. Leave about ½ an inch of peach standing above the top of the batter. Finish by sprinkling the mixture of sugar and cinnamon over the top of the cake.
- Bake the cake for 40 – 50 minutes. Check for doneness after 40 minutes by inserting a toothpick into the center of the cake. If it comes out sticky continue baking for 5 to 10 additional minutes or until a toothpick comes out clean. Let the cake to sit in the pan for 10 minutes before removing from the pan and transferring to a cooling rack. Allow the cake to cool completely before serving – several hours if possible.