PEACH OATMEAL COFFEE CAKE
(Amanda Perry)

Oat - Streusel Topping:

2 Tbsp. firm stick margarine or butter
1/4 cup all purpose flour
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup quick cooking or old fashioned oats

Coffee Cake:

1 3/4 cups flour
1 cup packed brown sugar
3/4 cup oats
1/2 cup stick margarine, softened
1 cup buttermilk
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 egg
1 1/2 cup chopped peaches

Heat oven to 350 degrees. Grease bottom and sides of square pan, 9 x 9 x 2 inches with shortening. Prepare oat-streusel topping, set aside. Beat remaining ingredients except peaches in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in peaches. Spread batter in pan. Sprinkle with topping. Bake 50-55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack or serve warm.