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–+ servings

Peach Breakfast Cake

Ania
This is a delicious peach cake that is perfect for breakfast! It's got sweet peaches and vanilla exploding in every bite.
5 from 2 votes

Ingredients
 
 

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.

Notes

Buttermilk* 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.