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

The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

Recipe by Cooking Light August 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

  • Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

  • Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Nutrition Facts

307 calories; calories from fat 18%; fat 6.2g; saturated fat 3.6g; mono fat 1.8g; poly fat 0.4g; protein 6.1g; carbohydrates 57.3g; fiber 1.7g; cholesterol 39mg; iron 1.1mg; sodium 307mg; calcium 153mg.
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