Name: Late Summer Peach Oat Breakfast Cake
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup rolled oats; 3/4 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup whole milk; 1 tsp vanilla extract; 2 ripe peaches, diced (about 1 cup); 2 tbsp coarse sugar (for topping)

Late Summer Peach Oat Breakfast Cake

NuttyBroccoli8570

This Late Summer Peach Oat Breakfast Cake celebrates the sweet, sun-ripened peaches of early September in Illinois, paired with wholesome oats for a breakfast treat that feels both indulgent and nourishing. Made in one bowl for maximum ease, oil keeps the crumb incredibly moist while oats add heartiness and a gentle chew. Generously studded with fresh peaches, the cake bursts with juicy flavor in every bite. The simple coarse sugar topping bakes into a delightfully crisp crust. Enjoy it with your morning coffee, or pack it for a sunny picnic breakfast—either way, it’s a perfect ode to late summer’s bounty.

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper if desired.
In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
In the same bowl, add eggs, oil, milk, and vanilla extract. Stir until just combined and no dry streaks remain. Do not overmix.
Fold in the diced peaches gently, distributing them evenly through the batter.
Pour the batter into the prepared pan. Scatter coarse sugar over the top for a crisp finish.
Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then lift out and slice warm or at room temperature. Serve plain or with a dusting of powdered sugar.