Sweeten up your mornings with a slice of delicious peach breakfast cake! It’s got fresh peaches and loads of vanilla in every bite. This is a classic recipe that you'll find yourself making over and over again!
This peach breakfast cake is simple but oh so good. Even though it’s only got a few simple ingredients, it’s jam packed with SO much flavour!! You’ve got vanilla, sugar, and sweet peach flavours in every bite!
Some people call this a snack cake, others a coffee cake, buckle cake or breakfast cake, which is what I’m using today.
For more cake recipes, try Blueberry Breakfast Cake, Peach Blueberry Cake, and Chocolate Plum Cake.
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Why this recipe works
- Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
- Easy to make – This cake comes together with just a few simple steps!
- Peaches – Perfect to use up peaches this summer season.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – This will be softened.
Cornstarch - This helps add a tender crumb to the cake and keeps the peaches from sinking to the bottom.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Yogurt – You can also substitute this for kefir or buttermilk. To make 2/3 cups buttermilk, stir 2/3 cups of milk with 2 tsps of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Peaches - I used 3 large-sized peaches, about 2 cups total. Sliced into cubes.
Step by step instructions
Here is how to make and bake this peach breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, cornstarch, baking powder, baking soda, and salt. Stir to combine and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
Step 4 – Add in wet ingredients. Add in the egg, egg yolk, vanilla, and yogurt. Continue mixing on medium speed until smooth.
Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
Step 6 – Add peaches. Dice the peaches into cubes. Then toss in 1 tbsp of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and slicing. Then add into the bowl and mix in a few times.
Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
Allow to cool, slice, and enjoy! This peach breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh peaches!
- To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.
FAQ
Can this recipe be doubled?
Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.
Can I bake this in an 8×8 pan?
Yes, but the cake will be taller.
How do I make buttermilk?
If you don’t have yogurt that this recipe calls for, you can use buttermilk instead. To make buttermilk, stir 2/3 cups of milk with 2 tsps of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Can this be frozen?
Yes. Allow to come to room temperature, then slice and wrap in individual saran wraps. Place in the freezer for up to 2 months. When ready to eat, allow it to come back to room temperature and then reheat it at 300°F for 10 minutes.
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Peach Breakfast Cake
Ingredients
- 1/2 cup butter softened
- 1 cup white sugar plus extra for sprinkling
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2/3 cups yogurt or kefir or buttermilk* room temperature
- 2 cups all-purpose flour plus 1 tbsp for dusting
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 cups diced peaches about 3 large-sized
Instructions
- Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside. Dice the peaches, about 2 cups total.2 cups diced peaches
- In a medium sized bowl, add in flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt, 1 tbsp cornstarch
- In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup butter, 1 cup white sugar
- Add in the egg, egg yolk, vanilla, and yogurt. Continue mixing on medium speed until smooth.1 egg, 1 egg yolk, 1 tbsp vanilla, 2/3 cups yogurt or kefir or buttermilk*
- Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
- Gently toss the diced peaches in 1 tbsp of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
- Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.
- Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!
- This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.
JP says
Maybe you can help me out?
Step 4 of the instructions say "Add in the egg, egg yolk, vanilla, yogurt, and lemon juice."
The list of ingredients doesn't mention lemon juice.
How much lemon juice is needed?
Is it best to use fresh lemon juice or is concentrate needed?
Ania says
Hi JP! I apologize for the confusion and appreciate your comment, there is no lemon juice in this recipe and it has been updated to represent this. Enjoy the breakfast cake!