Avon'S End Of Summer Sunday Morning Peach Coffee Cake

• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup peach yogurt
• 1 very ripe banana, mashed
• 1/4 cup butter, melted
• 1 egg, beaten
• 1/2 cup steel cut oats
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped ripe peach
• 1/2 cup chopped pecans
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1 pinch ground cinnamon

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.

brown sugar, maple syrup, peach yogurt, very ripe banana, butter, egg, oats, flour, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, chopped ripe peach, pecans, whole wheat flour, brown sugar, butter, ground cinnamon

Taken from www.allrecipes.com/recipe/218576/avons-end-of-summer-sunday-morning-peach-coffee-cake/ (may not work)