Nutty Peach Breakfast Cake

I made this for breakfast this morning and it was delish.  I think you could even make it for dessert and serve it with some whipped cream or vanilla ice cream.  I added some butter to the topping to hold it all together.  I didn't measure how much I used though, so just add a few tablespoons, or leave it out if you want.  I also changed the name from "Nutty Peach Quick Bread" to Breakfast Cake, because to me, it's more like a breakfast cake than a bread.  : )

Nutty Peach Breakfast Cake

1/2 cup butter or margarine, softened

1/2 cup sugar

1/3 cup packed brown sugar

2 eggs

2 tablespoons honey

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 1/2 cups diced peeled ripe peaches

1/2 cup chopped pecans

TOPPING:

1/3 cup quick-cooking oats

1/3 cup packed brown sugar

Butter (optional)

Directions

1. In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.
2. Pour into a greased 8x8x2" baking pan. Combine the oats, brown sugar and butter with a pastry blender until well blended; sprinkle over batter. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely. 

The original recipe said to bake this in 3  5-3/4-in. x 3-in. x 2-in. loaf pans, but I don't have loaf pans that size, and some other reviewers said that they used cake pans and such, so that's what I did.  : )