Avon's End of Summer Sunday Morning Peach Coffee Cake

Avon's end-of-summer Sunday morning peach coffee cake recipe features ripe peaches, bananas, and yogurt, making it a delicious, moist summer treat.

• 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 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
• 0.5 cup brown sugar
• 0.25 cup maple syrup
• 0.75 cup whole wheat flour
• 0.75 cup peach yogurt
• 0.5 cup steel cut oats

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

Mix banana, yogurt, 1/4 cup butter, 1/2 cup sugar, oats, maple syrup, and egg together in a large bowl until well combined. Allow mixture to rest until the oats soften, 10 to 20 minutes.

Step 4

Combine 3/4 cup whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Stir flour mixture and peaches into banana mixture until just combined. Pour mixture into the prepared baking pan.

Step 5

Mix pecans, remaining 1/2 cup whole wheat flour, remaining 1/4 cup sugar, remaining 1/4 cup melted butter, and a pinch of cinnamon together in a bowl. Spread pecan mixture over cake batter.