Peaches and Cream Breakfast Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 48
- Sodium
- 166
- Total: 2 hr (includes cooling time)
- Active: 10 min
Ingredients
Nonstick cooking or baking spray
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup canola oil
3 large eggs
1/4 teaspoon almond extract
1/2 vanilla bean, split and seeds scraped
1 cup reduced-fat or regular skyr or yogurt
2 peaches diced (about 1 1/2 cups), plus more sliced for serving
1/2 cup sliced almonds
2 tablespoons peach jelly or jam, for serving
Mint sprigs, for serving
Directions
Special equipment:
a 9-by-5-inch loaf pan- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.