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!

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
1 hr 10 mins
total:
2 hrs 15 mins
Servings:
9
Yield:
1 9x9-inch coffee cake
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

416 calories; protein 7.6g 15% DV; carbohydrates 62.4g 20% DV; fat 16.6g 26% DV; cholesterol 49.1mg 16% DV; sodium 344.6mg 14% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2011
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 FF yogurt. I have no idea how well this keeps because it disappears as soon as I serve it. Oh the last time I made it I had peaches left over so I diced them and spread them over the batter before I added the topping. Thanks Anne this is a winner! Read More
(24)

Most helpful critical review

Rating: 2 stars
08/24/2011
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 this again. Read More
(8)
27 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/01/2011
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 FF yogurt. I have no idea how well this keeps because it disappears as soon as I serve it. Oh the last time I made it I had peaches left over so I diced them and spread them over the batter before I added the topping. Thanks Anne this is a winner! Read More
(24)
Rating: 5 stars
08/01/2011
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 myself organized. Great recipe Avon glad it finally got published. Read More
(22)
Rating: 5 stars
08/01/2011
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 windows open and everyone entered the house asking "what smells soooo good?" The peach cake was fabulous served it with ice cream. So good! Great texture and with the steal cut oats and WW flour it felt healthy to me:) Great recipe Avon. Original review August 2010 Read More
(18)
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Rating: 5 stars
07/29/2011
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 was a little worried because my fruit could have been a little riper but it turned out just delicious! Thank you sweet Avon! Read More
(14)
Rating: 4 stars
09/06/2011
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 sugar so I used Piloncillo cones raw sugar instead. ( This is found in the Mexican markets and looks like brown cones hence the name) I added a squirt of maple syrup. I chopped up about 1 tbs of crystallized ginger. There was apples and nectarines in the fridge chopped and tossed those in too. I had no yogurt so I mixed some apple cider vinegar and milk to make buttermilk. This created a nice tang to the cake. I was taking this to school so no nuts you never know. Baked it in a bunt pan and brushed the whole thing with Grand Marne. I mixed up some SF vanilla pudding to top the cake a few sprinkles and the Lunch ladies didn't stand a chance! Nice and spicy. Perfect way to start off the school year! This ROCKS ANNIE! Thanks again:):) Read More
(12)
Rating: 5 stars
03/22/2012
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 recipe today and it's right up my alley so I wasted no time in getting into the kitchen with it. I remembered too late that I didn't have my small baking pan so made it into muffins instead. It filled 13 cups perfectly and I baked them at the suggested temperature for 25 minutes. I thought I had better halve the crumb topping for the muffins but it's so good I will be sure to make it a cake next time to enjoy fully that wonderful topping. Thanks so much for developing and sharing this recipe. Just be sure and let me know about the next one please! Read More
(11)
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Rating: 5 stars
09/20/2011
Delicious! My peaches were disappointing but this coffee cake wasnt! Read More
(11)
Rating: 5 stars
09/02/2011
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 cup called for. I added an additional ripe banana and also substituted store bought vanilla whipped frosting since it was in my cupboard. A slice of fresh peach on each one made it even more delicious! Read More
(10)
Rating: 2 stars
08/23/2011
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 this again. Read More
(8)
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