Peach Breakfast Cake
This Peach Breakfast Cake is delicious cut in thin slices for breakfast, or for a summer party with fresh whipped cream.
Ingredients
- 1/2 cup butter, softened, plus more for the pan
- 1 cup sugar, plus 2 Tbsp. for the peaches
- 3 eggs
- 1 1/2 cup Greek yogurt
- 1 tsp. almond extract
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 cups fresh peaches, cut into small pieces
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
- In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not over-mix.
- Put the batter into the springform pan.
- Toss the peach pieces with the 2 Tbsp. sugar, and sprinkle over the cake.
- Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!