Peach Breakfast Cake

The best of summer fruit as a suitable morning treat.

Hi Bakers,

Come summer, I’m never not bringing home a small haul of fresh peaches and nectarines every time I go to the market. The season for sweet stone fruit is so fleeting, the flavor and texture unparalleled to their frozen and canned counterparts. When I’m not eating a peach straight up, I’m tossing them into as many bakes and cobblers that I can.  

My pursuit to popularize cake for breakfast isn’t me trying to trick anyone into eating frosting and sprinkles before noon. Instead, I want to solidify these simple, fruit-laden cakes as acceptable options amongst the muffins, scones, and donuts. 

In this case, there are so many peaches packed into the squatty cake with barely enough batter to hold it all together. The peaches add so much flavor and pockets of jammy sweetness while the cake is still sturdy enough to eat out of hand (I’ve tried). You’ll question …