Peach Breakfast Cake

Yield: 9 servings

Prep Time: 20 min

Cook Time: 30 min

Peach Breakfast Cake

A moist coffee cake with fresh peaches hidden inside...


1 cup sour cream
1/4 cup granulated white sugar
1 large egg white
1/4 teaspoon almond extract

1/2 cup butter
1/2 cup granulated white sugar
1 teaspoon finely grated orange zest
1/4 teaspoon almond extract
2 large eggs
3/4 cup all-purpose flour
3 large firm, ripe peaches- peeled, halved and pitted
cinnamon and sugar


1. Preheat oven to 350 degrees.

2. Mix topping ingredients together in a medium bowl. Set aside.

3. In a large bowl, use a hand mixer to blend butter, sugar, zest and almond extract until well mixed. Add eggs, one at a time, until incorporated. Add flour; blend until smoothly mixed. Spread batter in a buttered, flour-dusted 9-inch cheesecake pan with removable rim (or a 8x8 or 9x9-inch square pan).

4. Arrange peach halves, cut side down, on top of the batter. Bake until cake is lightly browned and just begins to pull from pan sides (20 to 25 minutes). Remove from oven and quickly and neatly spoon topping around fruit. Bake 10 minutes longer. Cool on wire rack at least 30 minutes; serve warm or cool.

5. Run knife between rim and cake. Remove rim and set cake on platter. Sprinkle lightly with cinnamon sugar.


*If made ahead, cool, cover and let stand up to 3 hours at room temperature, or chill up to 8 hours.


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