Fresh Peach Breakfast Cake

4.91 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!

Prep Time30

Cook Time1 10

Total Time1 40

Course: Breakfast

Cuisine: American

Keyword: cake, peach

Servings: servings

Calories: 406kcal

Author: Tricia

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.

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