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!
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
Amy says
You had me breakfast cake! Yum!
Alexandra says
This cake is perfect to enjoy with my morning coffee!
Kayla DiMaggio says
Yum! I made this this past weekend and my husband couldn’t stop raving about it! It was so good!
Teresa says
Hi,
Can you use ricotta cheese instead of cottage cheese? This recipe looks delicious but would love to use ricotta. What do you think?
Chef Dennis Littley says
yes you can, ricotta will work well
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 was so delicious. It’s a wonderful treat to have in the mornings.
NYC Single Mom says
This was absolutely delicious. And I love that I can make it the night before!!
Judy in ohio says
This was incredible! It even has yogurt! And it has 9 gems of protein!alright! My family loved it!
Ruth I says
Breakfast cake, yum! Yes it looks easy to make and oh so good! I need to taste this.
Freya says
This was such a great start to the day, I loved the burst of fresh fruit and it was such a moist cake!
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! It was so delicious 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 was a lot healthier than the one we have and so delicious!
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.