Avon's End of Summer Sunday Morning Peach Coffee Cake Recipe - Allrecipes.com
Avon's End of Summer Sunday Morning Peach Coffee Cake Recipe
  • READY IN 2¼ hrs

Avon's End of Summer Sunday Morning Peach Coffee Cake

Read Reviews (11)

"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 Edit and Save

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Original recipe makes 1 9x9-inch coffee cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 40 mins
  • READY IN 2 hrs 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

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Most Helpful Critical Review
Aug 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.

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13 Ratings

Aug 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

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Aug 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.

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Jul 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!

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Sep 20, 2011

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

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Sep 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:):)

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Sep 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!

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Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 62.4 g
  • 20%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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