Peaches and Cream Breakfast Cake
An oatmeal based breakfast cake loaded with fresh peaches and topped with a greek yogurt whipped cream.
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 9x9 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!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.