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Epicurious

Low-Fat Peach Cake

Recipe information

  • Yield

    serves 12 to 16

Ingredients

1/4 teaspoon sugar
1 teaspoon ground cinnamon

Cake

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Crisco shortening
1/2 cup milk
One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)
3 egg whites
3 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon salt

Icing

One 6-ounce container nonfat peach yogurt
One 8-ounce container Lite Cool Whip

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.

  2. Icing

    Step 2

    Mix together. Frost cake.

Paula Deen's Kitchen Classics
TagsCakeDessertPeachStone FruitFruitYogurtDairyNut FreeBakingElectric MixerSummerCookbooks
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