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
- 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)
- 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.
- 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.
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