Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While soy flour adds only 2 grams soy protein per serving, it produces a moist cake.

Dana Jacobi
Recipe by Cooking Light August 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan. Remove from heat. Place 1 peach half, cut side up, in center of pan; arrange remaining peach halves around center peach half. Arrange cherry halves, cut sides up, around peach halves. Set pan aside.

  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes. Add egg and egg white; beat well. Add flour mixture to egg mixture alternately with juice, beginning and ending with flour mixture; mix well after each addition. Stir in the vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

  • Bake at 350° for 35 minutes or until cake springs back when lightly touched in the center. Cool in pan 10 minutes on a wire rack. Run a knife around edge of cake. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Serve warm.

Nutrition Facts

299 calories; calories from fat 28%; fat 9.2g; saturated fat 4.9g; mono fat 2.6g; poly fat 1.1g; protein 6.5g; carbohydrates 48.9g; fiber 2.8g; cholesterol 47mg; iron 1.8mg; sodium 321mg; calcium 120mg.
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