Peach Pound Cake
An extremely moist and rich cake. Great served with fresh whipped cream.
INGREDIENTS:
1 tbs unbleached white flour
2 tbs brown sugar
2 large peaches, sliced
3/4 cup margarine
1 cup sugar
2 1/2 cup unbleached white flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
8 oz low-fat lemon yogurt
1 large egg
1 large egg white
DIRECTIONS:
1. Preheat oven to 325. Grease a 12-cup bundt pan with margarine and dust with flour.
2. In a medium bowl, mix 1 Tbs of flour and the brown sugar. Add peaches and mix until covered with sugar.
3. Spread peaches around bottom of bundt pan. In a large mixing bowl, cream margarine and sugar.
4. Stir in 2 1/2 cups flour, salt, baking soda and baking powder.
5. Add vanilla, yogurt, egg and egg white then beat for 3 minutes at medium speed.
6. Pour batter over peaches and bake for about 1 hour or until a cake tester comes out clean.
7. Cool for about 10 minutes before removing from pan.
Prep: 15 minutes
Cook: 60 minutes
Serves: 12