Avon’s Late-Summer Sunday Peach Coffee Cake

1. 1

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

2. 2

   In a large bowl, mix together the banana, yogurt, 1/2 cup brown sugar, oats, 1/4 cup butter, maple syrup, and egg; let stand until the oats soften, 10 to 20 minutes.

3. 3

   In a medium bowl, combine 3/4 cup whole wheat flour, all-purpose flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt; stir these into the banana mixture with the peaches just until combined. Pour the mixture into the prepared baking pan.

4. 4

   In a bowl, mix the pecans, remaining 1/2 cup whole wheat flour, remaining 1/4 cup brown sugar, remaining 1/4 cup melted butter, and 1 pinch cinnamon; spread this over the cake batter.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

• Calories 362.71 kcal Moderate
• Protein 7.98 g Moderate
• Carbs 54.56 g Moderate
• Total Fat 13.17 g Moderate
• Saturated Fat 4.66 g High
• Trans Fat 0.01 g High
• Cholesterol 40.74 mg Moderate
• Sodium 29.12 mg Low Source
• Fiber 4.79 g Moderate
• Sugar 24.09 g High
• Added Sugar 0.0 g Low Source
• Calcium 39.69 mg Low Source
• Iron 1.85 mg Moderate
• Potassium 211.43 mg Low Source
• Vitamin A 13.12 mcg_rae Low Source
• Vitamin C 2.45 mg Low Source
• Vitamin D 0.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten