Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, ⅓ butter, ⅓ olive oil and ⅓ applesauce, which made this coffee cake super moist and delicious.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
2 hrsIngredients
Directions
Preheat oven to 350℉ (180℃).
To make streusel:
Grease 9 inch square cake pan very well with butter.
Make streusel: Combine oats, flour, brown sugar and cinnamon in medium bowl.
With pasty blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Stir in oil and pecans until well combined.
To make batter:
Combine flour, baking powder, baking soda and salt in medium bowl.
Whisk together butter, oil, applesauce, brown sugar and egg until well blended.
Whisk in vanilla and sour cream until well combined.
Spread batter in prepared pan.
Sprinkle evenly with half the streusel.
Spoon peaches on top, sprinkle with remaining streusel.
Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack 30 minutes.
Sprinkle with confectioners’ sugar if desired.
Serve warm, at room temperature or chilled.
