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overhead view of peaches and cream breakfast cake with a slice cut out
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4.96 from 48 votes

Peaches & Cream Cottage Cheese Breakfast Cake

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 250kcal
Author: Chef Dennis Littley

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 pan
    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.
  • 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

Calories: 250kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 351mg | Potassium: 180mg | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 1.9mg | Calcium: 97mg | Iron: 1mg