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

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.

Peaches and Cream Breakfast Cake with a slice taken

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 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.

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
3.46 from 33 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


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

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.


Thanks for pinning this peaches and cream cake!

pin~ a from scratch peach coffee cake loaded with chunks of fresh fruit for a light but indulgent start to the day. #cake #coffeecake #peaches #peachcake #breakfastcake #brunch #recipe #easycake #easypeachcake #peachdessert #fromscratch #bestpeachcake #fresh #stonefruit #summercake #mothersday #snackcake

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    Please rate this recipe!

  • Reply
    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
      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
    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
      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
    April 15, 2019 at 11:26 am

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

    • Reply
      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
      April 15, 2019 at 8:17 am

      I think that should be fine.

  • Reply
    April 13, 2019 at 9:28 am

    I just made the Strawberry Buttermilk Cake for breakfast, and my house still smells so good! My kids loved it and I’m looking forward to making the peach version…and maybe every-fruit-I-can-get-my-hands-on-version! Thank you for such a delicious recipe!

    • Reply
      April 13, 2019 at 10:39 am

      You’re so welcome <3

  • Reply
    Sue H
    January 22, 2019 at 7:31 am

    Can’t wait to start drinking lemon water
    And bake the peaches & cream breakfast cake

    • Reply
      January 22, 2019 at 8:30 am

      A good combo πŸ˜‰

  • Reply
    July 21, 2018 at 11:27 am

    Hello, this looks so good! I’d like to try it for a birthday party. Do you think it should be doubled if I want to make a 9 x 13 pan? Sorry if you get this question all the time!

    • Reply
      July 21, 2018 at 12:34 pm

      Hey Laura ~ I haven’t tried this in a 9×13 pan, but I think you could double the recipe. Not sure about the cooking time. You might check my Brown Sugar Peach Cake, which is another peach cake that might work for your party ~

  • Reply
    Laura | Tutti Dolci
    June 8, 2018 at 10:20 pm

    You had me at breakfast cake! This is a summer dream. πŸ™‚

  • Reply
    Karen (Back Road Journal)
    June 1, 2018 at 6:15 am

    I pinned the cake, it sounds like a great way to use those rock hard peaches that are in our market right now.

    • Reply
      June 1, 2018 at 7:50 am

      That’s why I love it Karen πŸ™‚

  • Reply
    May 26, 2018 at 10:47 am

    Can’t wait to surprise my wife and daughter with this tomorrow morning. πŸ™‚

    • Reply
      May 26, 2018 at 10:49 am

      Hope they love it!

      • Reply
        May 27, 2018 at 6:55 am

        They did love it! Great recipe!

        • Reply
          May 27, 2018 at 8:37 am


  • Reply
    May 25, 2018 at 3:05 pm

    you’ve hooked me again–this cake looks great too!

  • Reply
    [email protected] is How I Cook
    May 24, 2018 at 7:33 pm

    White Peaches are my favorite too! Doesn’t tale a genius to figure out that this cake would be perfect any time of day or night! Now all I need is peaches.

  • Reply
    Joy Massa
    May 23, 2018 at 12:11 pm

    You had me at….The first-of-the-season white peaches (that are too green to eat & enjoy) will become their true, sweet selves in this breakfast cake!!! Yay!

    • Reply
      May 23, 2018 at 1:14 pm

      It’s so true Joy, and I can never hold back when I see those first peaches, so this is a good thing πŸ™‚

  • Reply
    Lynn A
    May 23, 2018 at 10:33 am

    Hi! I made the strawberry buttermilk cake you posted and, I have to tell you, it was the best strawberry cake I’ve ever made! I love its homey, country kind of vibe. I also love that this cake can be adapted to use whatever fruit is in season and I will be trying it with the peaches, for sure! Thanks for another ‘keeper’!!

    • Reply
      May 23, 2018 at 1:17 pm

      I love that homey vibe in a cake, too Lynn, thanks for taking the time to come back here and let me know you like the strawberry cake ~ here’s to many more variations to come this summer!

  • Reply
    Beatrice Poultney
    May 23, 2018 at 10:03 am

    I grew up in Brooklyn, NY and there were three peach trees in my family’s yard (two regular, one clingstone). We spent our time picking peaches so my mom could can them, make preserves and jelly and peach leather. I love peaches. This recipe looks wonderful. I can hardly wait to try it. Thank you so much!

    • Reply
      May 23, 2018 at 10:06 am

      You’re welcome Beatrice, I love that it brings back nice memories!

  • Reply
    Tricia @ Saving Room for Dessert
    May 23, 2018 at 9:47 am

    Can’t wait for our peaches to come in! Love breakfast cakes and this one looks like a winner.

  • Reply
    Angela McDarren
    May 23, 2018 at 9:25 am

    Can’t wait to try this amazing looking concoction. I’ll bet it be wonderful with plums also. Yum yum. Love all you cake recipes. Thank you.

    • Reply
      May 23, 2018 at 10:18 am

      Plums…yum, and yes!

  • Reply
    May 23, 2018 at 8:24 am

    Hi Sue,
    It looks yummy but is there a substitute for sour cream? I have never been disappointed with any of your recipes that I’ve made. I always look forward to seeing what delectable surprise you have waiting each day,. I truly appreciate your talent and creativity and the time you take to respond to your followers. You are definitely an inspiration!

    • Reply
      May 23, 2018 at 8:38 am

      I should have noted that, you can use Greek yogurt or creme fraiche in place of the sour cream, and thanks for the sweet words, I appreciate it so much. The connection with readers is one of the best parts of blogging πŸ™‚

  • Reply
    Chris Scheuer
    May 23, 2018 at 8:09 am

    This looks like such a winner! Peaches and cream is the essence of summer and you’ve captured it in a beautiful cake!

  • Reply
    John / Kitchen Riffs
    May 23, 2018 at 7:11 am

    I love early morning light — it’s so pretty! It’s the getting up part to see it that I don’t like so much. πŸ™‚ Anyway, if I had this waiting for me, maybe I would do it more often! Terrific looking dish — thanks.

  • Reply
    Jean |
    May 23, 2018 at 7:07 am

    Sue, yellow peaches are my favorite food, and this cake looks *wonderful*!

    • Reply
      May 23, 2018 at 8:52 am

      Then this is YOUR cake Jean!

  • Reply
    May 23, 2018 at 5:08 am

    Oh dear ! Whenever I arrive to your place, it is so comforting; almost like a therapy to me ! Thank you for free treatment πŸ™‚

    • Reply
      May 23, 2018 at 5:59 am

      What a lovely thing to say, thank you <3

  • Reply
    Jennifer @ Seasons and Suppers
    May 23, 2018 at 5:07 am

    What a lovely cake! A great way to start any day. Love baking with peaches πŸ™‚

  • Reply
    [email protected]'s Recipes
    May 23, 2018 at 3:40 am

    Hooray! Stone fruit season is here…so happy! And cake for the breakfast sounds brilliant, Sue.

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