How To make Peach Breakfast Cake
1/2 c Butter or margarine
1/2 c Sugar
1 t Orange peel, grated
1/4 ts Almond extract
2 Eggs
3/4 c Flour, all-purpose
3 Peaches, ripe
1 c Sour cream
1/4 c Sugar
1 Egg white
1/4 ts Almond extract
??????? ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool,
cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract.
How To make Peach Breakfast Cake's Videos
How to Make The Best Peach Streusel Cake
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PEACH STREUSEL CAKE
Ingredients
* 1/2 cup unsalted butter, room temp.
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 1/2 cup full fat sour cream
* 2 cups all purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1 tbs unsalted butter (for greasing the pan)
* 3-4 fresh peaches
For streusel topping:
* 2/3 cup all purpose flour
* 2/3 cup white sugar
* 4 tbs melted butter
* 1/2 tsp cinnamon
Instructions
* Preheat your oven to 350 degrees F.
* Wash 3-4 large peaches and chop them into bite sized pieces or slices (you'll need about 2 and a half cups of chopped or thinly sliced peaches to cover the cake.). Set them aside.
* Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin.
* Feel free to use a hand mixer if you prefer.
* Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. Scrape down the bowl periodically.
* Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
* To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
* Over-mixing at this stage can cause an overly dense and dry cake. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
* Grease a 9x13 rectangular glass cake pan (or a metal pan) with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. The batter will seem thick but it's supposed to be like that.
* Spread the peaches over the top of the batter.
* In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
* Sprinkle the streusel mixture over the cake and the peaches, making sure to spread it at evenly as possible.
* Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, and when you insert a toothpick into the centre of the cake it will come out clean.
* Let the cake cool for at least 25 min.
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Blueberry & Peach Breakfast Cake ???????? #blueberrycake #coffeecakerecipe
Blueberry & Peach Breakfast Cake
Ingredients:
1 3/4 cups + 2 TB flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup butter, melted
3 TB veg oil
2 eggs
3/4 cup sugar
1 tsp vanilla extract
1/3 cup buttermilk
1/3 cup sour cream
1 cup blueberries
1 peach, sliced
Instructions:
Pre-heat Saki air fryer oven to 320 °F (or oven to 350 °F) and lightly oil a 10” cake pan, set aside
Combine flour, baking powder, salt and baking soda in large bowl
Stir together butter, oil, eggs, sugar, vanilla, buttermilk and sour cream in small bowl
Add wet ingredients to the dry ingredients and mix well
Fold blueberries into the batter
Pour batter into prepared cake pan arrange peach slices on top
Set air fryer to 25 minutes and bake cake until center is set, adjusting time as needed (oven bake about 30 min)
Cool in cake pan
Enjoy!
#breakfastcake #coffeecake #blueberrycake #easyrecipes #recipeoftheday
Peach Breakfast Cake
This cake is a riff on my great-great-grandma's dutch apple cake. It is simple and not too sweet, so it makes a great coffee cake. Make it for a simple breakfast or as a nice finish to brunch. It would also be perfect in the afternoon while gabbing with friends over coffee. Whatever you do, just make it!
Get the full printable recipe at:
Ingredients:
Cake
¼ cup butter softened
½ cup granulated sugar
1 large egg
¾ cup milk
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
2 cups peaches chopped
Topping
¾ cup granulated sugar
4 Tablespoons all purpose flour
2 Tablespoons butter
Peach Coffee Cake
Here's a Peach Coffee Cake You can serve for dessert or breakfast.
Peach Streusel Coffee Cake
Check out the recipe:
Peach Upside Down Coffee Cake
Written recipe here:
Have you ever looked at a beautiful dessert and just felt like it was so out of your league to make? Looking at gorgeous dishes on the internet can be a seriously daunting activity, but we’re here to show you a recipe that has stunning presentation, all the while being moist and delicious and super simple to make!
Everyone loves coffee cake, right? We decided to make use of all the perfectly ripe peaches that are in season and put them to use in a coffee cake where we used a standard yellow cake box mix as the base. By adding a few extra ingredients - and arranging delicate peach slices in a spiral pattern on the bottom/top of the cake - we created a dessert that never fails to impress, and that will have you longing for leftovers long after you’ve scarfed down the last piece...good thing it’s easy enough to make again whenever the craving strikes!