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.
Peaches and cream oatmeal cake is a new summertime favorite!
- 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
- 1 cup ground pecans
- 4 Tablespoons butter, melted
- ¾ cup brown sugar
- ¼ teaspoon cinnamon
- Mix together flour, oats, sugars, baking powder, baking soda, allspice and salt.
- In a separate bowl, mix together eggs, oil, yogurt, vanilla, peaches.
- Combine wet and dry ingredients.
- Mix together topping ingredients.
- 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.
- 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.
- Serve warm or cold with a dollop of peach yogurt if desired.
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