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Avon's End of Summer Sunday Morning Peach Coffee Cake
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 135 minutes
Whip up a scrumptious summer peach coffee cake using ripe peaches and mashed banana for a moist texture.
Ingredients:
1egg, beaten
0.5 cupbrown sugar
0.25 cupmaple syrup
0.75 cuppeach yogurt
1very ripe banana, mashed
0.25 cupbutter, melted
0.5 cupsteel cut oats
1cupall-purpose flour
0.75 cupwhole wheat flour
2teaspoons baking powder
0.5 teaspoonbaking soda
2teaspoons ground cinnamon
0.25 teaspoonsalt
1cupchoppedripe peach
0.5 cupchoppedpecans
0.5 cupwhole wheat flour
0.25 cupbrown sugar
1pinchground cinnamon
Instructions:
Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease a 9x9-inch baking pan.
In a large bowl, blend together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats until well combined. Let it sit for 10 to 20 minutes for the oats to soften. In a separate bowl, combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt. Gently fold the flour mixture and peaches into the banana mixture until just mixed. Transfer the batter to the prepared baking pan.
Combine the pecans, 1/2 cup whole wheat flour, 1/4 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon in a bowl. Spread over the cake batter.
Bake until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.