| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
16 |
Servings |
INGREDIENTS
| 1 |
tb |
Unbleached flour |
| 2 |
tb |
Brown sugar; packed |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Peach slices in syrup drained and sliced |
| 1 |
c |
Granulated sugar |
| 2 1/2 |
c |
Unbleached flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 8 |
oz |
Fat-free sour cream |
| 2 |
|
Egg whites; whipped |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Recipe by: Eater's Choice Preparation Time: 0:10 From: Gerald Edgerton
<jerrye@wizard.com>
Date: Thu, 23 May 1996 13:35:21 -0700
Preheat oven at 325. Prepare 12-cup Bundt pan with cooking spray and
flour; set aside. In a mixing bowl, combine 1 tablespoon flour, brown
sugar, and nutmeg. Add peaches and mix until covered with flour-sugar
mixture. Spread peach mixture around bottom of prepared pan. In a mixing
bowl, combine granulated sugar, flour, baking powder, and baking soda. In
another mixing bowl, combine sour cream, egg whites, and vanilla. Mix dry
ingredients with wet ingredients just until moistened. Spread batter over
peach mixture. Bake for 1 hour.
Posted to Master Cook Recipes List, Digest #95
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