There are a few ingredients that scream summer. And peaches are one of them. This sweet and juicy fruit is really only at its prime for a few months out of the year and I am all about taking full advantage of enjoying this fruit while it’s in season. And this peaches and cream breakfast cake is a perfect use of the tasty fruit.
This recipe is made with lots of fresh peaches, cinnamon sugar and topped with a greek yogurt whipped cream. The greek yogurt adds a little bit of protein to the sweet breakfast dish, while still being light and fluffy. I used plenty of oats to make the cake filling for hearty start to the day. And even though this pairs beautifully with a cup of coffee, it really hits the spot any time of the day!
When creating this recipe, I used my blueberry breakfast cake recipe as the base! With a few adjustments, and the addition of the whipped greek yogurt, it was a winner.
Tips for a successful peaches and cream breakfast cake
Before you preheat that oven, and cut up those peaches, here are some tips while making this breakfast cake.
- You do not need to peel the peaches for this recipe. They are not noticeable in the cake so I do not feel it is worth the extra time to peel.
- Speaking of the peaches, make sure to only sauté them for just a few minutes and then let them cool before adding them to the batter. If they are cooked for too long, they will become mushy. And adding them too to batter hot could cook the eggs.
- Use old fashioned rolled oats in this recipe and avoid using instant oats. Instant oats absorb more liquid, and the moisture and texture of this cake will not be the same. Steel oats should also be avoided as they might be too hard and gritty in the cake.
- As with any baking recipe, make sure to watch the bake time. There are a lot of factors that can affect how long it takes for the cake to bake. Start low and check on it. When done, the batter will be set and toothpick will come out clean.
- You can store this peaches and cream breakfast cake on the counter for about 2 days or 3-4 in the fridge. Make sure to store any extra greek yogurt whipped cream in an airtight container in the fridge.
Be sure to let me know your thoughts on this peaches and cream breakfast cake in the comment section below! And tag me on Instagram if you give this summer treat a try so I can see your creations!
Peaches and Cream Breakfast Cake
Ingredients
- 3 peaches diced
- 1 Tbsp. Butter
- 1 C. Rolled oats
- 3/4 C. Milk
- 1/3 C. Neutral Oil
- 2 Eggs
- 1 tsp. Cinnamon
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 C. Honey
- 3/4 C. All-Purpose flour
- 1/2 tsp. Salt
- 1 tsp. Vanilla extract
Cinnamon Sugar topping
- 1 Tbsp. Sugar
- 1 tsp. Cinnamon
Greek yogurt whipped cream
- 1/3 C. Heavy cream
- 1/2 C. Greek yogurt
- 1/4 tsp. Vanilla extract
- 1 Tbsp. Honey
Instructions
- Melt 1 tablespoon of butter in a skillet over medium heat. Add diced peaches and sauté for 3-5 minutes. Remove from heat and let cool.
- Preheat oven to 350 degrees. In a medium. Mixing bowl, combine the rolled oats, flour, cinnamon, baking soda, baking powder, and salt. Stir and set aside. In a large mixing bowl, beat the eggs, milk, honey, oil and vanilla extract together until fully combined. Stir in the dry ingredients into the wet and stir until just combined. Fold in the cooled peaches.
- Pour batter into a 9×9 baking dish lined with parchment paper or greased. Stir the sugar and cinnamon together and sprinkle on top of the breakfast cake. A Bake 20-25 minutes until batter is set and toothpick comes out clean.
- To make the whipped cream, add heavy cream, vanilla and honey to a bowl. Beat on medium high heat until peaks start to form with an electric mixer. Add the Greek yogurt. Beat until combined, about 30 seconds
- Let the cake cool slightly before serving. Add the whipped Greek yogurt on top of a slice and enjoy!
