Breakfast is the most important meal of the day. But sometimes, it’s hard to get everyone to eat as they start their busy day, and that’s where my Peaches and Cream Cottage Cheese Breakfast Cake can help out.
Making breakfast easy for your family is key to making sure that they start the day off, and making a delicious and much healthier breakfast cake is easier than you might think.
What ingredients do I need to make a Cottage cheese Breakfast Cake?
Let’s start by gathering the ingredients we need to make my Peaches and Cream Cottage Cheese Breakfast Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a Peaches and Cream Cottage Cheese Breakfast Cake?
- Beat together the eggs and sugar until smooth.
- Add the melted butter, cottage cheese, Greek yogurt and vanilla, beating until well combined.
- Add the flour, salt, and baking powder, stirring or beating gently to combine.
*Don’t overmix once you add the flour.
Fold the peaches into the batter and pour the batter into your prepared cake pan.
Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.
**You can also use a regular 9-inch cake pan; just make sure to use a parchment cake circle in the bottom of the pan, or the cake may be difficult to get out of the pan.
Can I use any other fruit to make my Cottage cheese breakfast cake?
You sure can. I love using nectarines or blueberries to make this cake. You could try just about any berry or combination of berries in this light and delicious cake.
In no time at all, your peaches and cream breakfast cake will be out of the oven and ready to serve.
You can also make it the night before so it’s ready for the early risers in your household.
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Peaches & Cream Cottage Cheese Breakfast Cake
Ingredients
- 3 large eggs
- ½ cup + 1 tablespoon sugar
- 6 tablespoons melted butter
- 1 cup small curd cottage cheese
- 1 cup low-fat greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoons baking powder
- 1 ½ cups sliced peaches fresh or frozen
Instructions
- Preheat the oven to 350°F. Lightly grease an 8" or 9" springform panYou can also use a regular 9-inch cake pan, just make sure to use a parchment cake circle in the bottom of the pan or the cake may be difficult to get out of the pan.
- Beat together the eggs and sugar until smooth.
- Add the melted butter, cottage cheese, yogurt and vanilla, beating until well combined.
- Add the flour, salt, and baking powder, stirring or beating gently to combine.
- Gently fold the peaches into the batter, then pour the batter into the prepared cake pan
- Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.
- Remove the cake from the oven and let it rest at room temperature for 30 minutes, to firm up.
- Serve warm
Robin Woodham says
Does this cake freeze well?
Thank you.
Chef Dennis Littley says
Yes it does, but it may be a little more moist when defrosted.
Lacey says
Do you think this would turn out the same if I used all cottage cheese (in place of the yogurt)?
Chef Dennis Littley says
I’ve never made it that way, but I don’t see why it wouldn’t work.
Deb says
We are over run with pears right now, would they do well in this delicious sounding cake? Thank you!
Chef Dennis Littley says
You can definitely use pears to make the cake.
rose333 says
What is small curd cottage cheese? Can I put the cottage cheese in a blender to make it small curd?
Chef Dennis Littley says
small curd is just smaller pieces of cottage cheese. You can use any type of cottage cheese and I would suggest blending it
Tobi says
Could I use almond flour or whole white wheat flour for all purpose flour?
Chef Dennis Littley says
I’m sure you can but I’ve never made it with either and can’t tell you what other changes might be necessary to use different types of flour with the recipe.
Heidi says
Can I use regular yogurt to make this?
Chef Dennis Littley says
You can use regular yogurt as long as it isn’t too thin. Greek yogurt has more of the consistency of sour cream.