Peach Breakfast Cake

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30 mins
1 hr 10 mins
Peach Breakfast Cake

An easy-to-make treat with a rich, moist sour cream batter, sweet crispy top, and loads of delicious fresh peaches. Perfect for breakfast, brunch, or afternoon tea!


  • 2 ⅓ cups all-purpose flour, divided
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup 8-ounces sour cream
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 large firm peeled peaches, chopped
  • A handful of blueberries for topping optional
  • 1 tablespoon sugar for topping (coarse or granulated)


  • Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.

  • In a large mixing bowl, whisk together 2 cups of flour, salt, baking powder, baking soda, and granulated sugar. Make a well in the center and set aside.

  • In a small mixing bowl, lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla, and almond extracts. Fold together with a rubber spatula until blended. Set aside.

  • Peel and chop the peaches into 3/4-inch chunks and add to a medium mixing bowl. Toss the peaches with the remaining 1/3 cup of flour until coated. Set aside.

  • Pour the sour cream mixture into the flour mixture and fold together with a spatula until most of the flour is incorporated. The batter will be thick and seem a little dry. Immediately add the peaches, and any juice, and fold together until incorporated. Scoop the batter into the prepared pan and smooth the top. Set the cake aside and allow it to rest for 10-minutes before baking. This step helps give it some loft and puffiness.

  • When ready to bake, top with blueberries, if using and sprinkle with 1 tablespoon of sugar. You can use coarse or granulated sugar here, it’s all good.

  • Bake at 325°F until a toothpick comes out with no wet batter, about 70-75 minutes. Allow the cake to cool on a rack for 30 minutes before removing the sides of the pan. Slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.


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