Peach pound cake

Yield: 16 servings

Measure Ingredient
1 tablespoon Unbleached white flour
2 tablespoons Brown sugar
2 \N 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 \N Egg
1 \N Egg white

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.

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