Peaches and Cream Muffin-Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 2.9 g
  • Cholesterol: 2.1 mg
  • Sodium: 22.5 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Peaches and Cream Muffin-Cake calories by ingredient


Introduction

Moist cake made with melted ice cream, yoghurt and tofu instead of eggs gets studded with ripe, chopped peaches and receives flavour, sweetness and lift from ginger ale! It's a no-fuss coffee cake that the kids at work loved! Moist cake made with melted ice cream, yoghurt and tofu instead of eggs gets studded with ripe, chopped peaches and receives flavour, sweetness and lift from ginger ale! It's a no-fuss coffee cake that the kids at work loved!
Number of Servings: 24

Ingredients

    3 oz silken firm tofu
    1 cup low-fat peach yoghurt
    1/2 cup melted premium vanilla ice cream
    3/4 cup brown sugar
    3 tbsp canola oil
    3/4 tsp salt
    2 1/2 cups all-purpose flour
    3/4 cup rolled oats
    2 tbsp baking powder
    1/4 tsp baking soda
    1/4 tsp allspice
    2/3 cup ginger ale (not diet)
    2 cups chopped peeled peaches

Directions

Preheat the oven to 350F, grease a 9x13" pan.
In a food processor, combine the tofu, yoghurt,ice cream, sugar, oil and salt. Puree until smooth.
In a bowl, whisk together the flour, oats, baking powder, baking soda and allspice.
Add the pureed mixture and the ginger ale and mix until combined.
Fold in the peaches.
Spread in the pan and bake for 1 hour, until tests done.

Serving Size: Makes one 9x13" pan, 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.