 |
Peach Pound Cake
Recipe By : Eater's Choice
Serving Size : 16 Preparation Time :0:10
Categories : Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp unbleached flour
2 tbsps brown sugar -- packed
1/4 tsp nutmeg
1 c peach slices in syrup -- drained and sliced
1 c granulated sugar
2 1/2 c unbleached flour
1 tsp baking powder
1/2 tsp baking soda
8 ozs fat-free sour cream
2 egg whites -- whipped
1 tsp vanilla
Preheat oven at 325. Prepare 12-cup Bundt® pan with cooking spray and
flour; set aside. In a mixing bowl, combine 1 tablespoon flour, brown
sugar, and nutmeg. Add peaches and mix until covered with flour-sugar
mixture. Spread peach mixture around bottom of prepared pan. In a mixing
bowl, combine granulated sugar, flour, baking powder, and baking soda. In
another mixing bowl, combine sour cream, egg whites, and vanilla. Mix dry
ingredients with wet ingredients just until moistened. Spread batter over
peach mixture. Bake for 1 hour.
- - - - - - - - - - - - - - - - - -
Per serving: 145 Calories; 0g Fat (0% calories from fat); 3g Protein; 33g
Carbohydrate; 2mg Cholesterol; 88mg Sodium
NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serve,
thaw at room temperature about 3 hours.
|
