Avon's End of Summer Sunday Morning Peach Coffee Cake

Use up your ripe peaches in this delicious summer finale coffee cake. All-purpose flour and mashed banana keeps the whole wheat flour from being too dry.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 416 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 1 egg, beaten
• 2 teaspoons baking powder
• 1 pinch ground cinnamon
• 1 very ripe banana, mashed
• 1 cup chopped ripe peach
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup chopped pecans
• 0.25 cup butter, melted
• 0.25 cup brown sugar
• 0.5 cup brown sugar
• 0.25 cup maple syrup
• 0.5 cup whole wheat flour
• 0.75 cup whole wheat flour
• 0.75 cup peach yogurt
• 0.5 cup steel cut oats

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.

Step 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.

Step 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.

Step 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.