Peach Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-15 oz. can of peaches in light syrup (or natural juices would be better)1 cup packed light-brown sugar1/2 cup canola oil1 large egg1 cup all-purpose flour1 cup whole-wheat flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt3 tsp. lemon juice (concentrate will work or even white vinegar)1/2 cup milk1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Spray a 9X13 inch cake pan with cooking spray.
Place lemon juice into a measuring cup and then add milk to make 1/2 cup.
Puree peaches and measure 3/4 cup (freeze the rest for another time) , and place in the bowl. With an electric mixer beat in brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour milk and vanilla; beat until combined.
Pour into prepared cake pan and bake until tester inserted into center comes out clean, about 35 minutes, longer if necessary. Transfer to wire rack to cool. Store, covered, at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user LLKOOLMOM5.
Place lemon juice into a measuring cup and then add milk to make 1/2 cup.
Puree peaches and measure 3/4 cup (freeze the rest for another time) , and place in the bowl. With an electric mixer beat in brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour milk and vanilla; beat until combined.
Pour into prepared cake pan and bake until tester inserted into center comes out clean, about 35 minutes, longer if necessary. Transfer to wire rack to cool. Store, covered, at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user LLKOOLMOM5.
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 10.0 g
- Cholesterol: 18.5 mg
- Sodium: 163.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
Member Reviews