This post may contain affiliate links. Please read my disclosure policy.
Fresh Peach Breakfast Cake – an easy to make treat with a rich, moist sour cream batter, sweet crispy top and loads of delicious fresh peaches. Perfect for breakfast, brunch or afternoon tea!
We’re starting to realize, we have a breakfast cake addiction.
Each one of our breakfast cake recipes is a little different, but all share the same moist, lightly sweet, fruit loaded base that makes these cakes irresistible. This is not a one-and-done kind of recipe either. I’ve made it three times already this summer and shared it with friends and family. I’ve perfected this peach breakfast cake recipe from the number of peaches you can stuff inside the cake (3 by the way!) all the way through the baking time, so this special treat is ready for your kitchen!
I scattered a few blueberries on top for color and interest, but it’s not necessary.
You can vary your craft by adding a topping of sliced almonds or any fruit as I have done here. If you adore a cinnamon peach combination, add a hefty teaspoon to the batter with the dry ingredients.
There are so many ways to customize this delicious cake, but don’t skip the sprinkle of sugar on top for sweetness and a fantastic crispy crunch. I also tried layering thin sliced peaches on top but once sprinkled with sugar, the peaches created more juice which made the top have a thinner texture so it baked up differently. Not bad necessarily, just not the crispy sweet top I was going for. I really don’t think you can mess this cake up so just go for it!
One important tip I’ve found helpful when baking with peaches is to use firm fruit, not overly ripe or squishy fruit.
When using super ripe fruit, the peaches melt into mush whereas firmer fruit chunks cook into beautiful, soft bites of sweetness. Trust me on this, I know from experience. Less ripe peaches are harder to peel, but it’s absolutely worth the effort in the finished cake. Also, don’t chop the peaches too small. As you can see these big chunks of peach stay distributed through the batter without settling on the bottom so no worries.
The batter is very thick so you might think it won’t come together at first.
Keep folding in the dry ingredients, it will all come together in the end. And once you add the peaches and any juice that has accumulated, the batter will be the perfect consistency.
Why do we bake this cake at a lower temperature?
You’ll note in the recipe that I bake this cake in an 8-inch dark springform pan at 325F for 70-75 minutes. The lower temperature helps the cake bake all the way through without over-browning the top, bottom and sides. Nobody wants raw batter in the middle, so if you use the same size baking pan be sure to go the distance on the time.
Also, no worries if you don’t have a springform pan. You can bake it in a 9×9 inch square pan at 350F for about 40-50 minutes. Using a regular round 9-inch cake pan is fine too, as long as it about 2-inches deep. This is one thick cake!
Thanks for PINNING!
Let’s be baking friends! If you try our recipe please leave a comment, and photo if you have one, on Pinterest. If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be so happy if you would FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
PRINT THE RECIPE!
Fresh Peach Breakfast Cake
Ingredients
- 2 ⅓ cups all-purpose flour, divided
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup 8-ounces sour cream
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 large firm peaches peeled and chopped
- handful of blueberries for topping optional
- 1 tablespoon sugar for topping (coarse or granulated)
Instructions
- Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.
- In a large mixing bowl, whisk together 2 cups of flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small mixing bowl lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla and almond extracts. Fold together with a rubber spatula until blended. Set aside.
- Peel and chop the peaches into 3/4-inch chunks and add to a medium mixing bowl. Toss the peaches with the remaining 1/3 cup of flour until coated. Set aside.
- Pour the sour cream mixture into the flour mixture and fold together with a spatula until most of the flour is incorporated. The batter will be thick and seem a little dry. Immediately add the peaches, and any juice, and fold together until incorporated. Scoop the batter into the prepared pan and smooth the top. Set the cake aside and allow it to rest for 10-minutes before baking. This step helps give it some loft and puffiness. When ready to bake, top with blueberries, if using and sprinkle with 1 tablespoon of sugar. You can use coarse or granulated sugar here, it’s all good.
- Bake at 325°F until a toothpick comes out with no wet batter, about 70-75 minutes. Allow the cake to cool on a rack for 30 minutes before removing the sides of the pan. Slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.
Recipe Notes
- To vary this recipe add 1 teaspoon cinnamon with the dry ingredients. Top with sliced almonds instead of blueberries if desired.
- If you don’t have a springform pan you can bake this cake in a 9-inch square pan or other 9-inch cake pan. For a 9-inch pan, reduce the baking time to 40-50 minutes and increase the temperature to 350F. You can also use a high-sided 9-inch layer cake pan, but for easy removal I recommend the springform pan.
Nutrition
Here are a few more breakfast cake recipes you might enjoy:
Raspberry Ricotta Breakfast Cake – A deliciously moist and fluffy, berry-streaked breakfast cake perfect for anytime! Use fresh or frozen raspberries – both work beautifully.
Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
Lemon Crumble Breakfast Cake – from the first bite to the last, this cake is loaded with bright lemon flavor. This moist, tender cake is easy to make and topped with a sweet crumble topping then dusted with powdered sugar. Whether you serve it for breakfast, brunch, afternoon tea or dessert, you’ll be basking in enthusiastic, sunny compliments!
Here’s a link to an inexpensive springform pan – click on the photo for more information:
If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!
Here are a few more delicious ways to enjoy peaches now! Sommer from A Spicy Perspective posted this gorgeous Peach Cake with a mouthwatering icing. So pretty! Check out this luscious Peach Upside Down Cake with Raspberries from Erin at Well Plated. I could hurt myself on that cake! For quick and easy, and so delicious, try this Blueberry Peach Dump Cake from Dorothy at Crazy for Crust. Thanks so much for stopping by! Tricia
Sue
Can this recipe be made into muffins?
Evelyn
This cake went together well, but took much took much longer to bake. I wonder if this was meant to go in a 9″ sprinform? I used almonds on top, yummy.
Tricia Buice
Thanks for the feedback Evelyn. You can use an 8-inch or 9-inch pan, whatever works best for you.Enjoy!
Another Emily
This looks so good. Will strawberries work instead of peaches? Wasn’t able to find any at the store so I picked up some strawberries instead. Looking forward to making this!
Tricia Buice
Hi Emily! I think that will be fine but as you know, strawberries might be a little more juicy than the peaches. Let us know how they turn out for you!
Craig
I would really like to know how this worked, I was thinking of using strawberries too
Tricia Buice
Hi Craig. I’ve adapted this recipe and made a strawberry version you can find here: Strawberry Breakfast Cake Enjoy!
Jane
Today was one of those rare beautiful summer days – warm with a cool breeze, no oppressive heat, just the perfect kind of day for a bit of baking. Had some peaches that I couldn’t eat fast enough (despite them being my favorite fruit lol) so I decided to give this recipe a try. It was super easy to toss together and quick too…..peeling and slicing the peaches almost took longer! Instead of pre-heating the oven I turned it on as I put the cake in the pan – let the cake rest 10 mintues that way as the oven heated up. I’m thinking this recipe will be used here all year, apples in the fall, strawberries in the spring etc. Thanks for a great recipe!
Tricia Buice
Thanks for the feedback Jane! It sounds like the perfect day, with wonderful weather and a nice fresh peach cake to enjoy with a cup of tea. Outstanding!
Becky Franco
I made this cake today. Had some leftover peaches and blueberries. It came out fantastic. Goes great with morning coffee!!! Thanks for sharing the recipe.
Tricia Buice
Thanks for letting us know Becky! We appreciate you trying the recipe and for the feedback. Yay!
Karissa
Has anyone used frozen peaches for this recipe? I have a bunch of peaches that we picked and I ended up freezing them.
Tricia Buice
Hi Karissa. You can use frozen peaches but I would thaw and drain them first. Good luck!
Linda
Excellent! I would recommend using a 9 inch springform pan. My 8 inch pan is not deep and the batter would not have fit. It came out perfect in the 9 inch. Thank you for sharing the recipe.
Tricia Buice
Thanks Linda! So happy you tried this lovely little cake. We appreciate the feedback 😁
Jan
Made this with fresh peaches and a hand full of cherries. Added cinnamon to topping sugar and doubled the amount to 2 tablespoons and used light sour cream. It’s delicious and moist and lighter than I expected. Will definitely save the recipe and make it again! Who said breakfast! Serve it with whipped cream or ice cream for dessert! The better the fruit the better the cake!
Tricia Buice
Thanks Jan! So glad you enjoyed this cake and gave it a try. We appreciate you taking the time to comment!
Dar Sienkowski
Made today with fresh peaches from GA. It was awesome! Super moist – yum! Making another one tomorrow to freeze.
Tricia Buice
Thanks for the feedback Dar! We used to live in southern Tennessee and your mention of Georgia peaches made me homesick! Nothing like a sweet, warm Georgia peach 🙂 Thanks for giving it a try!
Bonnie Hansen
Made this wonderful, delicious breakfast cake today. Thanks for the tip regarding using firm peaches they cook perfect. Love your site.
Tricia Buice
Thank you so much Bonnie! We love this simple cake and all those pillowy soft bites of peaches throughout. Glad you tried this and appreciate the feedback 🙂
Mary
Sounds wonderful! I was wondering if you can use strawberries in this recipe?
Thank you for your delicious recipes!!!!
Tricia Buice
Hi Mary – I think it will be fine to use strawberries. I have a Strawberry Breakfast Cake recipe posted HERE if you want to check it out. Good luck and thanks!
Liz
I want to make ALL your breakfast cakes, but this gorgeous peach version must happen first!
Tricia Buice
Aww thanks Liz – it’s a keeper ;0
Elaine Cobb
Yippee, another luscious Breakfast Cake from you!
Tricia Buice
I’m all smiles at your lovely comment Elaine! These are our favorite cakes for sure – so easy to make and super easy to eat!
Chris Scheuer
This beautiful and delicious looking cake should not be reserved for breakfast. I love the crisp sugar topping and all those gorgeous peaches.
Tricia Buice
Thanks Chris!
Abbe@This is How I Cook
I could easily get into special cakes like this for breakfast and lunch and dinner and dessert….Well, you get the idea! This sounds superb and I never knew that about peaches!
Tricia Buice
Thanks Abbe! Have a wonderful week!
sue @theviewfromgreatisland
Every day should start with cake like this ~ I love how tall and packed with peaches it is! Pinning and sharing, and can’t wait to bake one up, thanks Tricia 🙂
Tricia Buice
Cake and coffee – and a more relaxed way of life – we should order that up!
Noble Pig
Such a delicious way to celebrate summer ingredients.
Tricia Buice
Thanks Cathy!
Pam
Woo hoo, Tricia! It looks delicious and will be a hit here with all the peach lovers. Now I know why breakfast is my fave meal! 🙂 Love your cake stand too! Thanks for the recipe! Back to blogging now.
Tricia Buice
You came back! Outstanding Pam – we missed you 😉
Jennifer @ Seasons and Suppers
So lovely and with local Ontario peaches just hitting the markets right now, I will be putting this one on the menu 🙂
Tricia Buice
I know you’re going to enjoy your fresh peaches! Thanks Jennifer
Angie@Angie's Recipes
Cake for breakfast…why not? I baked one with apricots this weekend and we had some for the breakfast today too. Yours with peaches and berries looks amazing, Tricia.
Tricia Buice
Thanks Angie – I love apricots and need to bake more with them. Have a lovely week!