Peach Breakfast Cake

This Peach Breakfast Cake is a fantastic morning treat.

This is a moist coffee cake with fresh peaches hidden inside.

It’s the perfect cake to make in the summertime- when peaches are at their ripest and sweetest.

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Peach Breakfast Cake

By RecipeGirl.com

Delicious recipe for a moist coffee cake layer topped with fresh peaches and cream.

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 9 servings

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Ingredients

TOPPING

• ▢ 1 cup sour cream
• ▢ ¼ cup granulated white sugar
• ▢ 1 large egg white
• ▢ ¼ teaspoon almond extract

CAKE

• ▢ ½ cup (1 stick) butter
• ▢ ½ cup granulated white sugar
• ▢ 1 teaspoon finely grated orange zest
• ▢ ¼ teaspoon almond extract
• ▢ 2 large eggs
• ▢ ¾ cup all-purpose flour
• ▢ 3 large firm, ripe peaches, peeled, halved and pitted
• ▢ cinnamon sugar, to taste

Instructions 

TOPPING

• Mix the topping ingredients together in a medium bowl. Set aside.

CAKE

• Preheat the oven to 350 degrees. Butter and flour-dust a 9-inch cheesecake pan with removable rim (or a 8x8 or 9x9inch square pan).
• In a large bowl, use a hand mixer to blend butter, sugar, zest and almond extract until well mixed. Add the eggs, one at a time, until incorporated. Add the flour; blend until smoothly mixed. Spread the batter into the prepared pan.
• Arrange peach halves, cut side down, on top of the batter. Bake until cake is lightly browned and just begins to pull from pan sides, 20 to 25 minutes. Remove from oven and quickly and neatly spoon topping around fruit. Bake 10 minutes longer. Cool on wire rack at least 30 minutes.
• Run a knife between rim and cake. Remove rim and set cake on platter. Sprinkle lightly with cinnamon sugar. Serve warm or cool.

Notes

If made ahead, cool, cover and let stand up to 3 hours at room temperature, or chill up to 8 hours.

Nutrition

Serving: 1serving, Calories: 292kcal, Carbohydrates: 32g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 122mg, Potassium: 140mg, Fiber: 1g, Sugar: 23g, Vitamin A: 739IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Here are a few more breakfast cake recipes you might enjoy:

• Buttermilk Blueberry Breakfast Cake by Culinary Covers
• Pumpkin Coffee Cake by Recipe Girl
• Lemon Thyme Breakfast Cake by Garnish with Lemon
• Banana Coffee Cake by Recipe Girl