Peaches and Cream Breakfast Cake
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I’ve reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
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