I love how easy it is to make this peaches and cream breakfast cake. The addition of cottage cheese makes it extra moist and helps keep down the calories.
Breakfast is the most important meal of the day. Sometimes it’s hard to get everyone to eat as they start their busy day, and that’s where my Peaches and Cream Breakfast Cake can help out.
Making breakfast easy for your family is key to making sure that they start the day off. Friendship Dairies cottage cheese fuels your day, but it also helps fuel whatever it is you’re into – those things you do that make you uniquely you. Whether you fancy high-intensity cardio, yoga, crafts, playing with the kids, hiking, singing, gardening, or even skydiving, protein-packed Friendship Dairies cottage cheese gives you the energy to do all the things you love.
Let’s start by getting our ingredients together (aka mise en place).
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.
If you love cake as much as I do, you might also like these delicious cake recipes:
- Clementine Cranberry Pound Cake
- Cannoli Pound Cake with White Chocolate Ganache
- Peach Pecan Pound Cake
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
Peaches and Cream Breakfast Cake
Ingredients
- 3 large eggs
- 1/2 cup + 1 tablespoon sugar
- 6 tablespoons melted butter
- 1 cup small curd cottage cheese
- 1 cup low-fat greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups sliced peaches fresh or frozen
Instructions
- Preheat the oven to 350°F. Lightly grease an 8" springform 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.
- Pour the batter into the pan, and place the peaches evenly over the top.
- 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
Katrina says
I just made this for breakfast this morning…yummilicious! I substituted 1/4” pineapple slices for the peaches and topped it with a white chocolate ganache from another of Chef Dennis’ recipes. I even substituted a milk/mayonnaise combo for the heavy cream in ganache and it still all turned out absolutely perfect. I can’t wait to try more of Chef Dennis’ recipes. Thank you!
Renee Tanner says
I was looking for recipes with cottage cheese to use up my Costco size tub. (Pandemic shopping)
Holy cow, this is delicious!!! I didn’t have peaches so I used frozen mangos. Now I wish I had more Costco size yogurt! Thank you!
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake. Mangos sound like a good substitute and hanks for the great review!
Barbara says
Excellent, I will be making this for my family for years to come, everyone loved it!!
Mia Voss says
It’s Palisade Peach time here in Colorado ….. can’t wait to make this recipe again!!!
Nancy at Whispered Inspirations says
Oh my word, this looks so delicious. I bet it’s a treat to have in the mornings. I’m going to send it to Hubby so he can make it for me.
NYC Single Mom says
This looks absolutely delicious. And I love that you can make it the night before!!
Judy in ohio says
This looks and sounds incredible! It even has yogurt! And it has 9 gems of protein!alright! I can’t wait to try it!
Ruth I says
Breakfast cake, yum! Yes it looks easy to make and oh so good! I need to taste this.
Chubskulit Rose says
I love peaches but I never had it in a pastry form. This looks super delicious especially that it is homemade, yum!
Catalina says
This is a piece of heaven! I wish I had a piece of cake with my morning coffee! A must try recipe!!!
Beth says
I love coffee cake, but try to avoid it because it has so many calories. This recipe looks a lot healthier than the one we have.
Terri Steffes says
Ooo, I cannot wait to make this! I am starting a little coffee club in the mornings on Saturday, just a get together with some of my favorite women friends. This will be my first treat for them.
Lynndee says
That cake looks divine and it’s really making me hungry. And it reminds me of my late mom. She loved to bake cakes. I will save your recipe and try it soon.
Marysa says
This looks delicious! I love peaches, but I don’t cook with them much. This would be perfect for a brunch. I like to have some unique ideas for when we have guests over.
ricci says
I LOVE peaches and I haven’t had them in forever! I may need to try this recipe ASAP because now that’s all I can’ think about…LOL!!
Cathy Mini says
This is awesome recipe to try looks so delicious and tempting! I want to make this one for my breakfast.
Sarah Bailey says
Oh my goodness this sounds really interesting! I have to admit I don’t think I’ve ever had a breakfast cake before, I need to change this!
Heather says
What an interesting idea! I haven’t had cottage cheese since I was a kid and definitely never thought to put it in cake. I’ll have to try it out.
[email protected] says
This cake looks so fresh and light. I love the idea of baking with cottage cheese. And the peaches and cream combo is classic and perfect.
Amber Myers says
I’m pretty sure I’d love to have this for breakfast. What a great flavor. I’ve always been a huge fan of peaches.
Melissa Chapman says
I would love to wake up to such a great breakfast cake. I am not a regular baker but I know my family will appreciate the efort and the cake.
candy says
If you call it cake they think they are getting a treat for breakfast. This sounds and looks delicious for starting out the day.
Alli Smith says
This is my kind of breakfast! I’m going to grab the ingredients this weekend and make it because it looks scrumptious.
Denise says
This is a wonderful recipe and would not last long in our home. I will have to try it as I am looking for new things to make.
Gina says
Yumm!
I’ve been looking at this recipe forever.
I finally made it because it’s cold outside and wanted to have something delicious for when my daughter came home from school .
Superb recipe!
I used cake flour, because it was all that I had.so had to add a little more flour to the mix.
Piled in frozen peaches and went crazy with some blueberries too! Thank you ! My kid thanks you!
Chef Dennis Littley says
Thank you for the great review Gina, and I’m happy to hear you and your kids enjoyed the cake!
Mary says
Thank you so much for creating this recipe combining two of my favorites… Cottage cheese and peaches. I made this for our church group and got rave reviews. I used strawberry Greek yogurt for added flavor. It’s a creamy consistency wrapped in a textured cake. Next time I might add a little more peach juice and a lot more peaches as they sink so nicely into the batter as it cooks so you have a peach in every piece.!
Chef Dennis Littley says
Thank you for such a nice comment and review Mary. I love to hear success stories from my readers.
Bec @ Cook Love Eat says
That is great for breakfast – I am the worst culprit – so I would definitely have to make it the evening before – do you know if it freezes well? I could make a few ahead!
thank you!
Chef Dennis Littley says
The cake didn’t last long enough to freeze but it should be okay frozen. It is a moister cake so it may get a little moister and looser when it thaws. It certainly would be worth a try to have them ready in the freezer.