Avon's End of Summer Sunday Morning Peach Coffee Cake
Servings Per Recipe: 9 Calories: 416
% Daily Value *
vitamin a iu:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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
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!
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:):)
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!
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!