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Tuesday, July 19, 2016

Peach Breakfast Cake, a New Take on an Old Favorite

     I thought it would be fun to keep the peach recipes coming.  Peaches are one of my favorite summer fruits, even if they are a bit tricky.  In their own way they are a bit like avocados;  you wait and wait and wait for them to be at their peak and 10 minutes later they start to shrivel.  So I always try to buy them a half dozen or so at a time and just do it frequently throughout the season, that way there are always good peaches ready to go.  But still every once in a while, one sits just a bit too long.  They are still good, but you can just tell that when you bite into it you will have peach juice running down to your elbows.  It is delicious, but sticky!  So if I find a couple of peaches got to that point, it is time to fire up the oven.  You know, as if I need an excuse!


     I was trying to decide what to do with a couple of peaches before I hit the road for a convention.  I knew they weren't going to make until I got home.  The boys of the house had big plans of ordering a pizza while I was gone, a rare treat that would likely not include a side of peaches.  Then it came to me.  My Great-Great-Grandma Langhorst's Apple Cake, but with peaches.  You guys, it was good!


     This cake is meant to be a coffee cake.  Perfect for breakfast or tea time.  We actually had it for dessert.  Sort of a last hoorah before I hit the road.  The peach version of this cake really tasted like a bite of sweet summer.  I love this recipe too, because the hardest part is cutting the fruit.  I don't even worry about peeling the peaches.  I just dice them and go for it! The batter comes together with a bowl and spoon, no fancy equipment required.  I baked it off in my 9" cast iron skillet because I love the look and feel of baking a rustic cake like this in a skillet.  You can certainly bake it in a cake pan if you'd rather.

    I couldn't wait to cut into the cake.  It just smelled so good.  So I cut in while the sugar was still hot and the topping was still gooey.  Oh my goodness.  It set up more as it sat a bit and it was really good then too.  So if things are coming up peachy in your neck of the woods, you need to check out this cake!


Peach Breakfast Cake
makes 1 9" cake, serves 8

Ingredients:

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chopped peaches

Topping:
3/4 cup sugar
4 T flour
2 T butter


  1. Preheat oven to 350 F and grease a 9" pan. (I used my 9" cast iron skillet, but a cake pan would work as well.)
  2. Mix together butter and sugar.
  3. Add egg and mix until smooth.
  4. Pour in milk  and vanilla and combine.
  5. Mix together flour, salt and baking powder.  Fold into wet ingredients until incorporated.
  6. Spread into greased pan.
  7. Top with peaches and press lightly into batter.
  8. Mix tapping ingredients in a small bowl until coarse and crumbly.
  9. Spread over top of peaches.
  10. Bake at 350 F for 40-45 minutes.  The sugar should form a crust and the cake should be cooked through.  Cool slightly before cutting and serving. Can be served warm or at room temperature. 

30 comments:

  1. Oh how I wish I had time to win this up for my breakfast today!! Looks so yummy and I'm still finding uses for some peaches I have!! BTW, made your blueberry peach drink last night, YUMMO!!!!!!! So good I forgot to take a picture, lol!!

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    1. Maybe this weekend, Andrea! I am glad you like the slushies, it sounds like you'll just have to make another!! I hope you have a lovely day!

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    2. Can this cake be made with apples,and if so which kind should be used? Thank you.

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    3. Yes it can, Iris! In fact it started as an apple cake and that's how my great-great-grandma made it. I have the apple version on the blog as well, I sliced them, but my family has always just cut them into cubes. Pretty much any apple would be fine, but a baking apple adds a bit more texture if you like the apple crunch. Jonathans and granny smiths are always good for baking (but I really do think most any old apple would be fine)

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  2. I am loving peaches this summer! I just made a similar peach coffee cake and it was to die for. I want to try a slice of your version, too!

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    1. We should trade slices next time! Thank you!

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  3. When I first saw this photo on IG, I thought, that would be perfect with peaches! THEN, I read that you did make it with peaches! Sounds like the perfect recipe for some good peaches:)

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    1. It was so good with peaches! I think I might like it even better than the apple version. I'll have to make another apple one just to be sure ;-)

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  4. Oh, I love peaches when they are at their peak! YUM! And I love peach cobbler, this looks so delish, what a great brunch or dessert item it would be! Pinning and yumming and stumbling, I am going to make this one! Delish!

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    1. Thanks so much, Nikki! Peaches are definitely one of my favorites too. I think the small window of them being soooooo good just adds to the draw.

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  5. Three of my favorite things- peaches, breakfast and cake!

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  6. Peach pie is one of my favorites, so I have to imagine it would be difficult for me to not like this either ;) Thanks for sharing this at #HappinessIsHomemade this week Carlee, love it!!!!!!!

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    1. Thanks for hosting, Katie! I hope you give this a try. The apple version of this cake has been enjoyed by at least 6 generations of my family and this peach one gives it a run for its money!

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  7. Oh this looks so good. My mom and daughter would love this, peaches are their absolute favorite. Thanks for sharing at You Link It, We Make It. Hope to see you back tomorrow!

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    1. It really is a great way to use peaches. It comes together quickly too, which is always a plus! Thanks so much for hosting!

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  8. YUM oh YUM! Looks fabulous! Congrats on receiving MOST CLICKS at this week's Weekend Potluck party. Keep 'em comin' gal! =) http://thebetterbaker.blogspot.com/2016/07/peach-breakfast-cake-weekend-potluck-233.html

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    1. Thanks, Marsha! That is awesome, you are so sweet!

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  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a fantastic weekend!
    Miz Helen

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  10. This is a wonderful recipe! I can't wait to dry it. I have made something similar when peaches are out of season. I use canned peaches instead. It's cheating (just a little). But, everyone once in a while you just have to have peach cake/cobbler. Thank you for posting this delicious recipe!

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    1. Canned peaches would be perfect for something like this! I'll have to remember that this winter! Thanks so much!

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  11. Could you bake this in a bunt cake pan?

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    1. It wouldn't be ideal for a bundt pan. It is a smaller recipe than most bundt recipes and the sugary topping would end up being under the cake rather than on top when you unmold it.

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  12. What adjustments can I make if I choose to use buttermilk instead of milk? Add a 1/2 teaspoon of baking soda maybe?

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    1. Oooh, now I want to make a buttermilk version! I would imagine a tad more baking soda to balance the pH would be fine. Though now that I think of it, I wouldn't be surprised if my great-great-grandma was using buttermilk and that is why she used baking soda instead of baking powder. I really want to try it now. Please let me know if you do!

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  13. About how many peaches would you need to make the 2 cups?

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    1. About 3 peaches would get you there. But you don't have to be exact either. That was a good amount to cover the top of the cake but a little more or less wouldn't hurt anything.

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    2. Made this Thanksgiving with blueberries, as good as the one I made with peaches this summer.

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    3. Oooh, I can't wait to try it with blueberries! What a great idea!

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