Peaches and Cream Oatmeal Cake

Peaches and Cream Oatmeal Cake pic
Cake with Yogurt
Peaches and Cream Oatmeal Cake duo
Lately I’ve been craving peaches. There’s something about stone fruits that scream summer to me. There are so many delicious ways to eat these peaches, nectarines and plums.  I love peaches grilled, in ice cream, bread pudding, pie and of course, cake. Peaches and cream is a great combo.

I used to eat a lot of oatmeal. I love to add bits of fruit. Apples and cinnamon, blueberries and of course, peaches and cream taste great mixed in my warm cereal.

I found a way to recreate that taste in a moist cake. Oatmeal adds a bit of chewy texture and helps keep the cake from becoming too dense. Low-fat peach yogurt stands in for the smooth richness of cream.

I added a ground pecan topping to some of the cakes because, well, peaches taste even better with nuts! It’s a perfect way to enjoy these flavors and skip the hot breakfast.

Cake topping

Cake batter

Peaches and Cream Oatmeal Cake baked

Peaches and Cream Oatmeal Cake plain

Peaches and cream oatmeal cake is a new summertime favorite!

Peaches and Cream Oatmeal Cake
 
Prep time
Cook time
Total time
 
Ingredients
cake
  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup graham cracker crumbs
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup peach yogurt
  • 1 teaspoon vanilla
  • 1 cup chopped peaches, fresh or frozen
  • Cooking spray
Topping (optional)
  • 1 cup ground pecans
  • 4 Tablespoons butter, melted
  • ¾ cup brown sugar
  • ¼ teaspoon cinnamon
Instructions
cake
  1. Mix together flour, oats, sugars, baking powder, baking soda, allspice and salt.
  2. In a separate bowl, mix together eggs, oil, yogurt, vanilla, peaches.
  3. Combine wet and dry ingredients.
topping
  1. Mix together topping ingredients.
  2. Preheat oven to 350 degrees. Spray large muffin tins with cooking spray. Add ¼ cup topping mixture if desired, and lightly press into place. Fill with batter leaving about ¼-inch space from the top.
  3. Bake for about 30 to 40 minutes until an inserted toothpick comes out clean. Cool pan on wire rack for a few minutes. Run a knife around cake edges if necessary to loosen. Flip cakes onto rack to continue cooling.
  4. Serve warm or cold with a dollop of peach yogurt if desired.
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