Peach Buttermilk Almond Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.1
- Total Fat: 4.5 g
- Cholesterol: 0.4 mg
- Sodium: 85.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
View full nutritional breakdown of Peach Buttermilk Almond Cake calories by ingredient
Number of Servings: 12
Ingredients
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3 ripe peaches/apricots or one can (lite)
3/4 tsp ground nutmeg
3/4 cup sugar
4-6 tsp unsalted butter (blue bonnet light)
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup ground almonds/almond flour
1 tsp baking powder
pinch of salt
Directions
Preheat oven to 350°F.
Cut the peaches into bite-sized pieces and toss with nutmeg and 2 tsps sugar - set aside.
Cream together butter and remaining sugar with a wooden spoon or spatula. Add buttermilk and extracts and stir to combine. Add flour, baking powder and salt and blend until smooth.
Pour into a greased cake pan. Press the peaches into the cake.
Bake for 10 minutes, then reduce the heat to 325°F and bake for an additional 45-55 minutes, or until a toothpick inserted in the center comes out clean.
ENJOY!
Serving Size: 1 piece
Number of Servings: 12
Recipe submitted by SparkPeople user MELANIE2110.
Cut the peaches into bite-sized pieces and toss with nutmeg and 2 tsps sugar - set aside.
Cream together butter and remaining sugar with a wooden spoon or spatula. Add buttermilk and extracts and stir to combine. Add flour, baking powder and salt and blend until smooth.
Pour into a greased cake pan. Press the peaches into the cake.
Bake for 10 minutes, then reduce the heat to 325°F and bake for an additional 45-55 minutes, or until a toothpick inserted in the center comes out clean.
ENJOY!
Serving Size: 1 piece
Number of Servings: 12
Recipe submitted by SparkPeople user MELANIE2110.
Member Ratings For This Recipe
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TWINMAMA2013
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YERVANT