Peach pound cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unbleached white flour |
| 2 | tablespoons | Brown sugar |
| 2 | Peaches; sliced | |
| ¾ | cup | Margarine |
| 1 | cup | Sugar |
| 2½ | cup | Unbleached white flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla |
| 8 | ounces | Low-fat lemon yogurt |
| 1 | Egg | |
| 1 | Egg white | |
Directions
Preheat oven to 325 F. Grease a 12-cup bundt pan with margarine and dust with flour. In a medium bowl, mix 1 Tbs of flour and the brown sugar. Add peaches and mix until covered with sugar. Spread peaches around bottom of bundt pan. In a large mixing bowl, cream margarine and sugar. Stir in 2-½ cups flour, salt, baking soda and baking powder. Add vanilla, yogurt, egg and egg white then beat for 3 minutes at medium speed. Pour batter over peaches and bake for about 1 hour or until a cake tester comes out clean. Cool for about 10 minutes before removing from pan.