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’ve tried my Peaches and Cream Breakfast Cake or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know how you enjoyed it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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.
- 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
- 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
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.