Caramel Peach Cake
|Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|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|
|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.