Avons End Of Summer Sunday Morning Peach Coffee Cake Food

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AVON'S END OF SUMMER SUNDAY MORNING PEACH COFFEE CAKE



Avon's End of Summer Sunday Morning Peach Coffee Cake image

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!

Provided by Avon- status quo PRO

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h15m

Yield 9

Number Of Ingredients 19

½ cup brown sugar
¼ cup maple syrup
¾ cup peach yogurt
1 very ripe banana, mashed
¼ cup butter, melted
1 egg, beaten
½ cup steel cut oats
1 cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup chopped ripe peach
½ cup chopped pecans
½ cup whole wheat flour
¼ cup brown sugar
¼ cup butter, melted
1 pinch ground cinnamon

Steps:

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

Nutrition Facts : Calories 416 calories, Carbohydrate 62.4 g, Cholesterol 49.1 mg, Fat 16.6 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 344.6 mg, Sugar 29.5 g

AVON'S END OF SUMMER SUNDAY MORNING PEACH COFFEE CAKE



Avon's End of Summer Sunday Morning Peach Coffee Cake image

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!

Provided by Avon- status quo PRO

Categories     Peach Desserts

Time 2h15m

Yield 9

Number Of Ingredients 19

½ cup brown sugar
¼ cup maple syrup
¾ cup peach yogurt
1 very ripe banana, mashed
¼ cup butter, melted
1 egg, beaten
½ cup steel cut oats
1 cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup chopped ripe peach
½ cup chopped pecans
½ cup whole wheat flour
¼ cup brown sugar
¼ cup butter, melted
1 pinch ground cinnamon

Steps:

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

Nutrition Facts : Calories 416 calories, Carbohydrate 62.4 g, Cholesterol 49.1 mg, Fat 16.6 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 344.6 mg, Sugar 29.5 g

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