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Avon's End of Summer Sunday Morning Peach Coffee Cake

Rated as 4.46 out of 5 Stars
268

"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!"
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Ingredients

2 h 15 m servings 416
Original recipe yields 9 servings (1 9x9-inch coffee cake)

Directions

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  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.

Footnotes

  • Cook's Note
  • Please note that if using steel cut oats, you really need to let the first half sit so that they absorb some of the moisture and soften up, otherwise you may have crunchy bits in the finished cake. Regular rolled oats can also be used in place of the steel cut.

Nutrition Facts


Per Serving: 416 calories; 16.6 62.4 7.6 49 345 Full nutrition

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Reviews

Read all reviews 20
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this when it was first shared and have made it several times since. I have found that for us, I use all whole wheat pastry flour and skip the AP, so I add an additional 1/4 cup of plain ...

Most helpful critical review

I made this just as the recipe said and my husband and I found it a bit dry, and very heavy. It lacked peach flavour, but we did like the idea of the steel cut oats in the cake. I won't make thi...

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I made this when it was first shared and have made it several times since. I have found that for us, I use all whole wheat pastry flour and skip the AP, so I add an additional 1/4 cup of plain ...

Made Avon's recipe before AR published it. I used what I had in the house, Aunt Jemima Lite Syrup and Light Fat Free Peach Yogurt. The steel cut oatmeal soaked for 30 minutes by the time I got m...

made this yesterday, had company for supper so I wowed them-somthing new was needed. No pressure put on Avon at all. I whipped this together, the smell as it baked was heavenly. I had the window...

Avon, this is a wonderful way to start a day! It isn't a Sunday, but Friday worked for us! I made it according to the recipe except I had to use slivered almonds because I ran out of pecans. I w...

AVON! THANK YOU FOR CREATING THIS DIVINE DISH! Please forgive me.:):) I would give it 10 stars but alas, I made some changes. That's the Only reason I knocked off 1 star. I was out of brown s...

Avon, this recipe is perfection. Light, flavorful, moist, and has lots of added nutrition (I love the interest and light crunch the steel cut oats add). I'm impressed. I only just found your rec...

Delicious! My peaches were disappointing, but this coffee cake wasnt!

Excellent recipe. I made muffins instead of a cake and it only took 35 minutes at the same temp. I didn't have quite enough melted butter so I added canola oil to make up the rest of the 1/4 cu...

I made this just as the recipe said and my husband and I found it a bit dry, and very heavy. It lacked peach flavour, but we did like the idea of the steel cut oats in the cake. I won't make thi...