5 from 7 votes
peaches and cream cottage cheese breakfast cake
Peaches and Cream Breakfast Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

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.

Course: Breakfast
Cuisine: American
Keyword: breakfast cake, easy cake recipe
Servings: 8
Calories: 250 kcal
Author: Chef Dennis Littley
  • 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
  1. Preheat the oven to 350°F. Lightly grease an 8" springform pan
  2. Beat together the eggs and sugar until smooth.
  3. Add the melted butter, cottage cheese, yogurt and vanilla, beating until well combined.
  4. Add the flour, salt, and baking powder, stirring or beating gently to combine.
  5. Pour the batter into the pan, and place the peaches evenly over the top.
  6. Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.
  7. Remove the cake from the oven and let it rest at room temperature for 30 minutes, to firm up.
  8. Serve warm
Nutrition Facts
Peaches and Cream Breakfast Cake
Amount Per Serving
Calories 250 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 90mg 30%
Sodium 351mg 15%
Potassium 180mg 5%
Total Carbohydrates 26g 9%
Sugars 16g
Protein 9g 18%
Vitamin A 10%
Vitamin C 2.3%
Calcium 9.7%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.