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Caramel Peach Cake

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  Margarine 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄2 Cup (8 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
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Chopped frozen peaches 3⁄4 Cup (12 tbs), thawed
  Chopped almonds 3 Tablespoon, toasted
  Vanilla extract 3⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Margarine 2 Tablespoon
  Brown sugar 2 Tablespoon
  Skim milk 1 Tablespoon
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄4 Teaspoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 1018

% Daily Value*

Total Fat 113 g174.2%

Saturated Fat 25.5 g127.4%

Trans Fat 0 g

Cholesterol 252 mg84%

Sodium 1168 mg48.7%

Total Carbohydrates 324 g108.1%

Dietary Fiber 12.2 g48.8%

Sugars 204.8 g

Protein 38 g75.9%

Vitamin A 75.5% Vitamin C 3.7%

Calcium 63.7% Iron 49.1%

*Based on a 2000 Calorie diet

Caramel Peach Cake Recipe