Avon's End of Summer Sunday Morning Peach Coffee Cake
Recipe by Avon- status quo PRO from allrecipes.com
Dessert 2 Hr. 15 Mins.
Ingredients
9
9 servings
- •½ cup brown sugar
- •¼ cup maple syrup
- •¾ cup peach yogurt
- •1 very ripe banana, mashed
- •¼ cup butter, melted
- •1 egg, beaten
- •½ cup steel cut oats
- •1 cup all-purpose flour
- •¾ cup whole wheat flour
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •2 teaspoons ground cinnamon
- •¼ teaspoon salt
- •1 cup chopped ripe peach
- •½ cup chopped pecans
- •½ cup whole wheat flour
- •¼ cup brown sugar
- •¼ cup butter, melted
- •1 pinch ground cinnamon
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.
- 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.
- 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.
- 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.
Nutritional Facts
Per 9 servings
- Calories: 416
- Carbohydrate: 62g
- Fat: 17g
- Fiber: 6g
- Protein: 8g
- Sugar: 30g
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