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| 1 | tablespoon | flour, unbleached all-purpose | |
| 2 | tablespoons | brown sugar | |
| 2 | each | peaches | sliced |
| 3/4 | cup | margarine | |
| 1 | cup | sugar | |
| 2 1/2 | cups | flour, unbleached all-purpose | |
| 1/4 | teaspoon | salt | |
| 1/2 | teaspoon | baking soda | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | lemon yogurt | low-fat |
| 1 | each | egg | |
| 1 | each | egg white |
Preheat oven to 325 F.
Grease a 12-cup bundt pan with margarine and dust with flour.
In a medium bowl, mix 1 Tbs of flour and the brown sugar.
Add peaches and mix until covered with sugar.
Spread peaches around bottom of bundt pan.
In a large mixing bowl, cream margarine and sugar.
Stir in 2-1/2 cups flour, salt, baking soda and baking powder.
Add vanilla, yogurt, egg and egg white then beat for 3 minutes at medium speed.
Pour batter over peaches and bake for about 1 hour or until a cake tester comes out clean.
Cool for about 10 minutes before removing from pan.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 174mg | 7% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 9% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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