Peach Coffee Cake (Low Fat)

• 1/4 cup rolled oats uncooked
• 1 tablespoon barley flour or all-purpose flour
• 3 tablespoons brown sugar firmly packed
• 1/2 teaspoon cinnamon
• 1 tablespoons butter cut into small pieces
• 1 1/2 tablespoons canola oil or light olive oil
• 1/4 cup pecans chopped
• 1 cup whole wheat flour minus 2 tablespoons
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 13 teaspoon salt
• 1 tablespoon butter melted
• 1 tablespoon canola oil or light olive oil
• 1 tablespoon applesauce
• 1/4 cup brown sugar
• 1 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, light or low-fat plain yogurt
• 1 pound peaches cut in 1 inch chunks
• 1 x powdered sugar optional

1. Preheat oven to 350F (180C).
2. To make streusel:
3. Grease 9 inch square cake pan very well with butter.
4. Make streusel: Combine oats, flour, brown sugar and cinnamon in medium bowl.
5. With pasty blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
6. Stir in oil and pecans until well combined.
7. To make batter:
8. Combine flour, baking powder, baking soda and salt in medium bowl.
9. Whisk together butter, oil, applesauce, brown sugar and egg until well blended.
10. Whisk in vanilla and sour cream until well combined.
11. Spread batter in prepared pan.
12. Sprinkle evenly with half the streusel.
13. Spoon peaches on top, sprinkle with remaining streusel.
14. Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.
15. Cool in pan on wire rack 30 minutes.
16. Sprinkle with confectioners' sugar if desired.
17. Serve warm, at room temperature or chilled.

rolled oats, barley flour, brown sugar, cinnamon, butter, canola oil, pecans, whole wheat flour, baking powder, baking soda, salt, butter, canola oil, applesauce, brown sugar, eggs, vanilla, sour cream, peaches, powdered sugar

Taken from recipeland.com/recipe/v/peach-coffee-cake-low-fat-53692 (may not work)