PEACH COFFEE CAKE

In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in butter until the mixture is crumbly. Sprinkle over the cake.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly on a wire rack before removing the springform pan sides.
NOTES
Always preheat your oven and load the coffee cake on the center rack in the middle of the oven,
Feel free to use fresh peaches, canned peaches, or peach pie filling. They are all delicious.
Soften your butter and bring your eggs to room temperature.
Cream your butter and sugar until light and fluffy. This usually takes between 2-4 minutes.
Beat in the eggs, vanilla, and flour mixture just until incorporated, as over-beating can produce a tough batter.
The batter is very thick, so it is easier to work with a spoon sprayed with nonstick spray.