Peaches and Cream Breakfast Cake ~ a from scratch peach coffee cake loaded with chunks of fresh fruit for a light but indulgent start to the day. Use white or yellow peaches for this easy peach cake that’s equally at home with your morning coffee or a scoop of ice cream for dessert.
If you loved my recent Strawberry Buttermilk Cake you’re going to love this peaches and cream breakfast cake. The combination of peaches and cream is one of the great joys of summer, and the most iconic way to enjoy the pair is to slice up the peaches, put them in a bowl, and smother with heavy cream. Let it hang out in the fridge while you eat dinner, and you’ve got one heavenly dessert. Today I’ve infused the spirit of that epic peaches and cream dessert into a sweet little breakfast cake.
I love the early morning, it’s my favorite time of day. I love the feeling of having the world (almost) to myself. I indulge in the best cup of coffee I can muster, and, even though I try to avoid desserts, I like a little something sweet to kick start my morning. This peaches and cream breakfast cake is just the ticket.
My easy little peach cake has many good qualities, and one of them is that you can use those super firm peaches that show up in the stores impossibly early in the season. They’re almost as crisp as apples, but the oven works magic on them, and by the time the timer dings they’ve become fragrant, sweet, and juicy . Just chop them up, fold them into the batter, and let the oven do its thing. You can use yellow or white peaches, or mix and match. Note: I don’t recommend frozen or canned peaches for this cake.
If you’re drawn to delicate white peaches like I am, try my White Peach Bars. You can substitutte white peaches in any classic peach dessert recipe, so try them in my Brown Sugar Peach Cake, or my Jack Daniels Peach Pie Bars, too.
I plan to make this simple cake again and again this summer with every fruit I can get my hands on, blackberries are next on the list! It slices like butter, and I love the crackly top ~ it makes a really nice presentation when you use a spring form pan.
I’ve found the recipe is easy and foolproof, but I do recommend weighing your fruit. I use 14 ounces of chopped peaches, and it seems just right. This cake has a very moist texture, so using too much fruit can make it soggy.
What you’ll need to make this peaches and cream breakfast cake ~
- a 10 inch spring form pan (a 9 inch will also do) You can make the cake in a regular cake pan, but it’s too delicate to flip out, so you would have to serve it from the pan.
- a kitchen scale for weighing your peaches
A from scratch peach coffee cake loaded with chunks of fresh fruit for a light but indulgent start to the day.
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 14 ounces diced FIRM peaches, no need to peel (if you don't have a scale try about 2 1/2 cups)
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1 cup sugar (plus 2 Tbsp for sprinkling)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup buttermilk
- Set oven to 350F
- Lightly spray a 9 or 10 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Add the eggs, one at a time, and then the vanilla.
- Whisk the sour cream and buttermilk together in a small bowl.
- Add the flour to the mixing bowl alternately with the sour cream mixture, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the peaches and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let cool on a rack and then release from the pan to slice. Serve as is, or with a dollop of whipped cream.
Make it your own ~
- Make it with almond extract instead of vanilla.
- Make it with berries ~ most berries will work in this recipe, fresh is best because frozen give off more liquid and this cake is already quite moist.