Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Fresh Peach Breakfast Cake

5 from 11 votes

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!

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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! #breakfastcake #peachcake #brunch #breakfast #peach #peachdessert #sourcreamcake #pechbreakfastcake

 

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!

 

Fresh Peach Breakfast Cake with blueberries

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!

 

Sliced fresh Peach Breakfast Cake with blueberries

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.

 

Sliced fresh peach breakfast cake with blueberries

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.

 

A big slice of fresh peach breakfast cake with a few blueberries

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!

 

 

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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! #breakfastcake #peachcake #brunch #breakfast #peach #peachdessert #sourcreamcake #pechbreakfastcake

 

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Fresh Peach Breakfast Cake

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings
Course: Breakfast
Author: Tricia
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5 from 11 votes
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!

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 406kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 346mg | Potassium: 164mg | Fiber: 2g | Sugar: 25g | Vitamin A: 776IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg

Here are a few more breakfast cake recipes you might enjoy:

Sliced raspberry ricotta breakfast cake with fresh raspberries

Raspberry Ricotta Breakfast Cake – A deliciously moist and fluffy, berry-streaked breakfast cake perfect for anytime! Use fresh or frozen raspberries – both work beautifully.

 

a slice of blueberry breakfast cake with a cup of coffee

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.

 

Sliced Lemon Crumble Breakfast Cake with lemons and sprinkled with powdered sugar

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

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41 Comments

  2. Evelyn

    4 stars
    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.

    Reply

  3. 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!

    Reply

  4. Jane

    5 stars
    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!

    Reply

  5. Jan

    5 stars
    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!

    Reply

  6. Dar Sienkowski

    5 stars
    Made today with fresh peaches from GA. It was awesome! Super moist – yum! Making another one tomorrow to freeze.

    Reply

    • 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!

      Reply

      • 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 🙂

  14. 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.

    Reply