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.
More Cake Recipes You’ll Love!
- Clementine Cranberry Pound Cake
- Cannoli Pound Cake with White Chocolate Ganache
- Peach Pecan Pound Cake
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
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
Nutrition
Sherri Williams
Great recipe: I am always looking for high protein lower carb recipes. This certainly fit the bill. My hubby thought it was something to put into our morning breakfast rotation. I did use a can of well drained peaches and they worked great.
I HAVE ONE QUESTION: How do you think this would work with a high quality Gluten Free flour? I would like to make it for our daughter the next time she visits, however, she is completely GF.
Chef Dennis Littley
I have not made it using GF flour, but some of the recipes I have tried that use a small amount of flour, like this cake, have worked when I substitute cup for cup GF flour.
Daria Doering
My husband said this is one of the best things he has ever tasted, and he’s not one to give compliements lightly! I used one unpeeled fresh peach, sliced in thin 1/4” slices, and placed them in an overlapping ring on the bottom of the pan, like a peach upside-down cake. I also substituted 3 tablespoons coconut oil for the butter, and erythritol for half the sugar, to lighten it up. Delicious! Thank you, Chef Dennis!
Rose
Can you switch out the sugar for sugar substitute? All purpose flour for almond flour?
Chef Dennis Littley
I don’t work with either of those products and have no idea if changing the flour and sugar would work with this recipe, but I would think not.
Jen
I just used 1:1 sugar substitute and it worked well! Unfortunately, I can’t speak to using almond flour, but can’t hurt to try!
Rosie
Would this work to bake, freeze, then reheat when needed?
Chef Dennis Littley
It should freeze well, it is a moist cake which means it may be even moister when it defrosts, so reheating it is a good idea.
Peg Duncan
Hello Dennis, could I used drained canned fruit – peaches, apricots or sour cherries – instead?
Chef Dennis Littley
yes you can, just make sure they are well-drained.
Melanie
This is a great recipe! Not too sweet and versatile! I used sour cream instead of Greek yogurt because that’s what I had on hand, but the yogurt would have been better for the extra protein, and I used a cup and a half of fresh blueberries instead of the peaches. It is SO good!