Peach Pound Cake

Peach Pound Cake

Recipe By : Eater's Choice

16 Preparation Time :

Categories : Cake

Amount Measure Ingredient -- Preparation Method -- -- --

1 tbsp unbleached flour

2 tbsps brown sugar -- packed

1/4 tsp nutmeg

1 c peach slices in syrup -- drained and sliced

1 c granulated sugar

2 1/2 c unbleached flour

1 tsp baking powder

1/2 tsp baking soda

8 ozs fat-free sour cream

2 egg whites -- whipped

1 tsp vanilla

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. - - - - - - - - - - - - - - - - - -

145 Calories;

0g Fat (0% calories from fat);

3g Protein;

2mg Cholesterol;

88mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight

container. Seal, label, and freeze for up to 3 months. When ready to serve,

thaw at room temperature about 3 hours.