Peach Breakfast Cake Recipe

Name: Peach Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or margarine; 1/2 cup sugar; 1 teaspoon orange zest grated; 1/4 teaspoon almond extract; 2 large eggs; 3/4 cup flour, all-purpose; 3 each peaches ripe; 1 cup sour cream; 1/4 cup sugar; 1 each egg whites; 1/4 teaspoon almond extract

Servings: persons

1
With mixer or food processor, beat or whirl butter, sugar, peel and almond extract until blended.
2
Add eggs, one at a time, mixing well.
3
Add flour, whirl or beat until smoothly mixed.
4
Spread batter into buttered, floured 9-inch cheesecake pan with removable rim.
5
Peel and either, halve or slice peaches.
6
Arrange peaches on batter.
7
Bake at 350F (180C).
8
for about 25 to 30 minutes (until lightly browned and just beginning to pull away from pan sides).
9
Remove from oven.
10
Quickly and neatly, spoon cream topping around fruit.
11
Bake 10 minutes longer.
12
Cool on rack at least 30 minutes.
13
Serve warm or cool.
14
If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours.
15
Run a knife between pan rim and cake.
16
Remove rim and set cake on platter.
17
Sprinkle to lightly with cinnamon sugar.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter or margarine, 1/2 cup sugar, 1 teaspoon orange zest grated, 1/4 teaspoon almond extract, and more.

Yes, Peach Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions