Sunday Morning Peach Coffee Cake to Celebrate the End of Summer

Ingredients 0/15

Step 1

Preheat your oven to 375°F (190°C) and greasing a 9x9-inch baking pan. In a large bowl, mix together the brown sugar, maple syrup, peach yogurt, banana, melted butter, egg, and oats until everything is well combined. Let the mixture sit for about 10 to 20 minutes so the oats can soften up a bit. Meanwhile, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Gently fold the dry ingredients and the peaches into the wet mixture until just combined—don’t overmix. Pour the batter into your prepared pan.

Step 2

For the topping, combine the pecans, whole wheat flour, brown sugar, melted butter, and a pinch of cinnamon in a small bowl. Sprinkle this crumbly mix evenly over the batter. Pop it in the oven and bake for about 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!