| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose Flour |
| 1 1/4 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Granulated Sugar |
| 1/2 |
c |
Egg Substitute |
| 1/4 |
c |
Margarine; Softened |
| 2/3 |
c |
Skim Milk |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
c |
Brown Sugar |
| 2 |
c |
Peach Slices; Fresh or Frozen |
| 1 |
tb |
Margarine; Softened |
|
|
Low-Fat Whipped Topping; (Optional) |
INSTRUCTIONS
CAKE
TOPPING
Is your sweet-tooth being ignored in the New Year? There.s no need to go
without when you have a recipe like today.s waiting to be prepared and
served. Oh, it.s not perfect ... It still has 188 calories per serving and
7 grams of fat, but you won't feel guilty about it.
That.s right, today.s recipe from The Cook & Kitchen Staff at
Recipe-a-Day.com contains absolutely no guilt. Put your nagging little
calorie-conscious voice-of-restraint at ease and serve this fantastic fresh
peach dessert tonight!
Pre-heat oven to 350-F degrees. Coat an 8-inch cake pan with non-stick
cooking spray. Combine brown sugar and 1 Tbs. margarine and pat into the
bottom of the cake pan. Arrange peach slices in a circular design in the
bottom of the cake pan.
Combine all cake ingredients in a large mixing bowl and blend on a low
speed with a mixer until all ingredients are thoroughly mixed. Turn mixer
onto high speed and continue to blend for 3-minutes. Pour cake batter over
the peaches.
Bake for 35 to 40-minutes or until a toothpick inserted in the center of
the cake comes out cleanly. Remove from the oven and cool the cake in the
pan for 5-minutes. Turn out onto a large serving plate. Serve warm or cool
with low-fat whipped topping, if desired.
Posted to dailyrecipe@recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Jan 04, 1998
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