Avon s End of Summer Sunday Morning Peach Coffee Cake

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

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.