Peach Breakfast Cake, a New Take on an Old Favorite

Use fresh or frozen peaches to make all of tour breakfast dreams come true. This cake is perfect for tea time too. It's an old fashioned recipe that will quickly become a an all time 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'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!

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Peach Breakfast Cake

by Cooking With Carlee July-19-2016

A fun twist on my great-great-grandma's dutch apple cake recipe. Perfect for fresh or frozen peaches.

Ingredients

Cake 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 peaches, chopped

Topping Ingredients: 

• 3/4 cup sugar
• 4 T flour
• 2 T butter

Instructions

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. In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.6. Spread into greased pan. Top with peaches and press lightly into batter.7. Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches. 8. 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.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: 1 9" cake