peach breakfast “cake”

This is a fantastic light and moist “cake” and is perfect for a summer breakfast or dessert.  Serve with your favorite yogurt and fruit or ice cream.

peach breakfast cake (1) WM


  • 3 medium sized peaches, cut into wedges
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick cold butter, sliced
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F.  Butter or spray a 9-inch baking pan.

2. Slice peaches and arrange in the bottom of the pan without any gaps.

peach breakfast cake (2) WM

3. Mix together the flour, baking powder, and salt in a small bowl and set aside.

4. In a larger bowl cream together the butter and sugar on high speed for 2 minutes.  Switch to a whisk attachment and beat for 3 minutes more at high speed, scraping down the sides of the bowl when needed.  Add in the eggs one at a time and then add in the vanilla. Add in the flour mixture and beat just long enough to eliminate any lumps.

5. Spread the batter over the fruit in the pan.

6. Place the pan on the oven rack in the middle of the oven and bake for 45 minute until golden brown.

7. Let cool slightly, then turn over onto a plate, serve warm to cool.

peach breakfast cake (3) WM peach breakfast cake (4) WM peach breakfast cake (5) WM


  1. oh sounds yummy!!! gotta try this 🙂

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