1/2 cup butter, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 peaches, sliced 2 tbsp sugar 1 tbsp all-purpose flour 1/4 cup apricot jam 2 tablespoon brewed dark roast coffee Preheat oven 350°F In a large bowl beat butter and sugar with mixer set to medium speed for 30 seconds. Add eggs and vanilla; beat until thoroughly combined.
Stir in 1 cup flour, baking powder, cinnamon and salt. Set aside. Combine sugar and 1 tablespoon flour. Sprinkle over peach slices; toss to coat. Fold peaches into batter. Pour into 9x9x2 inch cake pan. Bake until wooden pick inserted near the center comes out clean, 50 to 55 minutes.
Set aside in pan to cool. In a small saucepan, combine jam and coffee. Bring to a boil. Spread evenly over cake Serve warm or at room temperature
Stir in 1 cup flour, baking powder, cinnamon and salt. Set aside. Combine sugar and 1 tablespoon flour. Sprinkle over peach slices; toss to coat. Fold peaches into batter. Pour into 9x9x2 inch cake pan. Bake until wooden pick inserted near the center comes out clean, 50 to 55 minutes.
Set aside in pan to cool. In a small saucepan, combine jam and coffee. Bring to a boil. Spread evenly over cake Serve warm or at room temperature
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