Caramel Peach Cake Recipe
Ingredients
| Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| 1/2 cup low-fat sour cream | ||
| Frozen peaches | 3/4 Cup (16 tbs), chopped | |
| Almonds | 3 Tablespoon, chopped | |
| Vanilla extract | 3/4 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Margarine | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Skim milk | 1 Tablespoon | |
| Powdered sugar | 1/2 Cup (16 tbs), sifted | |
| Vanilla extract | 1/4 Teaspoon | |
Directions
Beat 1/4 cup margarine at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
Add egg, and beat until well blended.
Combine flour, baking powder, soda, and allspice; stir well.
Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture.
Mix after each addition.
Stir in peaches, almonds, 3/4 teaspoon vanilla extract, and ajmond extract.
Pour batter into a 6-cup nonstick Bundt pan coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and let cake cool completely on wire rack.
Melt 2 tablespoons margarine in a small saucepan.
Add brown sugar, and cook over medium heat, stirring constantly, until sugar dissolves.
Remove from heat; add milk, stirring well.
Add powdered sugar and 1/4 teaspoon vanilla extract; beat at medium speed of electric mixer until mixture is smooth.
Drizzle powdered sugar mixture over cooled cake.
Add egg, and beat until well blended.
Combine flour, baking powder, soda, and allspice; stir well.
Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture.
Mix after each addition.
Stir in peaches, almonds, 3/4 teaspoon vanilla extract, and ajmond extract.
Pour batter into a 6-cup nonstick Bundt pan coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and let cake cool completely on wire rack.
Melt 2 tablespoons margarine in a small saucepan.
Add brown sugar, and cook over medium heat, stirring constantly, until sugar dissolves.
Remove from heat; add milk, stirring well.
Add powdered sugar and 1/4 teaspoon vanilla extract; beat at medium speed of electric mixer until mixture is smooth.
Drizzle powdered sugar mixture over cooled cake.
Chef
