Peaches and Cream Breakfast Cake

A slice of peaches and cream breakfast cake with whipped cream

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.

A slice of peaches and cream breakfast cake with whipped cream and fork

I’ve infused the spirit of peaches and cream into a sweet little breakfast cake.

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 them with heavy cream. Let it hang out in the fridge while you eat dinner, and you’ve got one heavenly dessert. Here, you get that same vibe in a cake that works equally well any time of day.

Peaches and Cream Breakfast Cake with a slice taken

this cake is sweet, but not too sweet for breakfast!

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.

Chopping white peaches for peaches and cream breakfast cake

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.

Folding chopped peaches into the batter for peaches and cream breakfast cake

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.

Pan with batter for peaches and cream breakfast cake ready for the oven

I’ve found that this 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.

Closeup of peaches and cream breakfast cake with slice removed

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 slice of peaches and cream breakfast cake with whipped cream
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3.55 from 35 votes

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.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran

Ingredients

  • 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

Instructions

  • 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.

Cook’s notes

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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43 Comments

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  • Reply
    Sarah
    May 27, 2019 at 8:06 am

    No peaches in store yet, but will try to be sure. Lots of blueberries though, what do you think? Also then blueberry and peach combo when I find some peaches. Can you tell I like blueberries? Still dreaming of the lemon raspberry cake of yours I made but with….your guessed it blueberries

    • Reply
      Sue
      May 27, 2019 at 8:08 am

      I think blueberries will work fine, and I especially love the thought of the peaches and blueberries together…

  • Reply
    Susie
    May 27, 2019 at 4:48 am

    Have you ever tried this recipe with rhubarb?

  • Reply
    Gail Arias
    May 22, 2019 at 11:42 am

    For the peach breakfast cake, how large of a dice are you recommending to place in the cake? (If I can ask the same question to for the strawberries, which you recommended slicing …it seemed to make the cake very moist, but dicing the strawberries seems not to be assisting. Thanks

    • Reply
      Sue
      May 22, 2019 at 11:52 am

      Check the photos, they show it pretty well, I cut the fruit into about a 1/2 inch dice. For the strawberries I sliced them in about 1/4 inch slices, maybe a little thinner.

  • Reply
    Jean
    April 15, 2019 at 11:26 am

    Do you have to use buttermilk? Would regular milk work ok?

    • Reply
      Sue
      April 15, 2019 at 11:39 am

      You can use regular milk, but you can also make a quick diy buttermilk by adding a tsp of vinegar or lemon juice to a cup of milk and letting it sit on the counter for 15 minutes.

  • Reply
    Charmaine Puchmelter
    April 15, 2019 at 8:08 am

    Can you substitute canned peaches if drained for fresh

    • Reply
      Sue
      April 15, 2019 at 8:17 am

      I think that should be fine.

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