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
Lynndee says
That cake was divine and it reminds me of my late mom. She loved to bake cakes. I will definitely be making it again.
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.
Jenn@Engineermommy says
This cake was 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
Everyone loved having 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.