Avon's End of Summer Sunday Morning Peach Coffee Cake
Description
Avon's end-of-summer Sunday morning peach coffee cake recipe features ripe peaches, bananas, and yogurt, making it a delicious, moist summer treat.
Ingredients
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1 very ripe banana, mashed
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3/4 cup peach yogurt
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1/2 cup brown sugar
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1/2 cup steel cut oats
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1/4 cup butter, melted
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1/4 cup maple syrup
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1 egg, beaten
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3/4 cup whole wheat flour
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1 cup all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup chopped ripe peach
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1/2 cup chopped pecans
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.
2
Combine banana, yogurt, ½ cup brown sugar, oats, ¼ cup butter, maple syrup, and egg in a large bowl; set aside until oats soften, 10 to 20 minutes.
3
Combine ¾ cup whole wheat flour, all-purpose flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a medium bowl; stir into banana mixture along with peaches until just combined. Pour mixture into the prepared baking pan.
4
Combine pecans, remaining ½ cup whole wheat flour, remaining ¼ cup brown sugar, remaining ¼ cup melted butter, and 1 pinch cinnamon in a bowl; spread over cake batter.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.