Avon's End of Summer Sunday Morning Peach Coffee Cake

Avon's End of Summer Sunday Morning Peach Coffee Cake

Avon- status quo PRO 209

"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!"

Ingredients 2 h 15 m {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  • 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 15

  1. 18 Ratings


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.


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!

recipes need gluten

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