Avon's End of Summer Sunday Morning Peach Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Picking peaches with my daughter and watching her create a peach/blueberry muffin inspired me to make this really nice and flavorful coffee cake with a tender crumb. Peaches and bananas are great together. The aroma while baking is heavenly. Not really restricted to Sunday mornings! Ingredients:
1/2 cup brown sugar |
1/4 cup maple syrup |
3/4 cup peach yogurt |
1 very ripe banana, mashed |
1/4 cup butter, melted |
1 egg, beaten |
1/2 cup steel cut oats |
1 cup all-purpose flour |
3/4 cup whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1 cup chopped ripe peach |
1/2 cup chopped pecans |
1/2 cup whole wheat flour |
1/4 cup brown sugar |
1/4 cup butter, melted |
1 pinch ground cinnamon |
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.
2. Mix together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats in a large bowl until well blended. Allow mixture to rest until the oats have softened, 10 to 20 minutes. Combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt in a bowl. Stir the flour mixture and peaches into the banana mixture until just combined. Pour the mixture into the prepared baking pan.
3. Mix 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 pecan mixture over the cake batter.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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