I just realized recently that I have been blogging for nineteen years. That is a long time to be testimg and sharing recipes, and over all those years some recipes have gotten lost. This recipe is one that I have made over the years every time peaches are in season but I haven’t updated the recipe in over ten years. I pulled the recipe out this week to tweak and to take better photos of the finished product. This is an easy breakfast or coffee cake that can be pulled together in minutes and is very moist and delicious. It isn’t too sweet so it would be great for breakfast, or along with a coffee for a mid-morning break.
My husband loves to offer anyone that comes into our house (delivery men, carpenters, plumbers etc.) a cup of coffee and a sweet so I always try to have something handy. If I know someone will be at the house working and will therefor be offered a “coffee break” by my husband, this is the perfect snack to have ready as I can pull a couple of squares out of the freezer in the morning and they are ready for guests, unexpected or not. Peaches are presently in season, and I always seem to buy too many of them when we make our weekly market runs so I am too often looking for new ways to use up my surplus supply. This cake turned out even better than I expected the first time I made it many years ago and I have made it often through the years.
Deborah Mele Revised 2020
- 1/3 Cup Quick Cooking Oats
- 1/3 Cup All-purpose Flour
- 1/3 Cup Brown Sugar
- 4 Tablespoons Butter
- 1 Teaspoon Ground Cinnamon
- 1/4 Cup Finely Chopped Walnuts
- 1 Cup Granulated Sugar
- 1/2 Cup Softened, Unsalted Butter
- 1 Teaspoon Vanilla
- 4 Egg Whites
- 1 1/2 Cups All-purpose Flour
- 3/4 Cup Quick Cooking Oats
- 1 Tablespoon Baking Powder
- 3/4 Cup Greek Style Yogurt
- 1 1/2 Cups Diced Fresh Peaches
- Preheat oven to 350 degrees F.
- Lightly grease a 9 inch square cake pan.
- Combine the topping ingredients together in a small bowl, using your fingers to rub the butter into the dry ingredients.
- Beat together the sugar, butter, and vanilla until light.Add the egg whites and continue to mix until smooth.
- Combine the flour, oats, and baking powder in a separate bowl.Add half the dry ingredients, along with half the yogurt and mix just until blended.
- Add the other half of the dry ingredients as well as the rest of the yogurt and mix just until smooth.
- Fold in the diced peaches.Pour the cake batter into the prepared pan and smooth out with a spoon.
- Sprinkle the top of the cake with the crumb top mixture and then bake about 50 minutes, or until a skewer comes out clean when inserted into the center of the cake.
- Cool before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 221mgCarbohydrates: 54gFiber: 2gSugar: 29gProtein: 7g