Peach Pound Cake
Yield
16 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | each |
peaches
sliced |
|
| ¾ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
lemon yogurt
low-fat |
* |
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2 | each |
peaches
sliced |
|
| 177 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 591 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
lemon yogurt
low-fat |
* |
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
Directions
Preheat oven to 325℉ (160℃).
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 2½ 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.
