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Peaches and Cream Breakfast Cake ~ a from scratch peach coffee cake loaded with chunks of fresh fruit for a light but indulgent breakfast, brunch, coffee break, or dessert.


serves 8

Total time

0 minutes




  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 14 ounces diced FIRM peaches, no need to peel
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 cup sugar (plus 2 Tbsp for sprinkling)
  • 3 eggs (room temperature)
  • 2 tsp vanilla extract
  • ¼ cup sour cream
  • ¼ cup buttermilk


  1. Set oven to 350F
  2. Lightly spray a 9 or 10 inch spring form pan.
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  5. Add the eggs, one at a time, and then the vanilla.
  6. Whisk the sour cream and buttermilk together in a small bowl.
  7. Add the flour to the mixing bowl alternately with the sour cream mixture, beginning and ending with the flour. Mix until combined, but don't over mix.
  8. Fold in the peaches and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  9. Bake for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter clinging to it.
  10. Let cool on a rack and then release from the pan to slice. Serve as is, or with a dollop of whipped cream.
  11. View the recipe instructions at The View From the Great Island

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