Fresh Peach Breakfast Cake

Crumb Topping:

1/2 Cup Quick Cooking Oats

1/3 Cup Brown Sugar

3 Tablespoons Butter

1 Teaspoon Ground Cinnamon


Cake:

1 Cup Granulated Sugar

1/2 Cup Softened, Unsalted Butter

1 Teaspoon Vanilla

4 Egg Whites

1 1/2 Cups All-purpose Flour

3/4 Cup Quick Cooking Oats

1 Tablespoon Baking Powder

3/4 Cup Greek Style Yogurt

1 1/2 Cups Diced Fresh Peaches


Preheat oven to 350 degrees F. Lightly grease a 9 inch square cake pan. Combine the topping ingredients together in a small bowl, using your fingers to rub the butter into the dry ingredients.

Beat together the sugar, butter, and vanilla until light. Add the egg whites and continue to mix until smooth. Combine the flour, oats, and baking powder in a separate bowl. Add half the dry ingredients, along with half the yogurt and mix just until blended. Add the other half of the dry ingredients as well as the rest of the yogurt and mix just until smooth. Fold in the diced peaches. Pour the cake batter into the prepared pan and smooth out with a spoon. Sprinkle the top of the cake with the crumb top mixture and then bake about 50 minutes, or until a skewer comes out clean when inserted into the center of the cake. Cool before serving.