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Peach Pound Cake
Yields: 16 serving(s)
Ingredients
- 1 tablespoon(s) unbleached flour
- 2 tablespoon(s) brown sugar; packed
- 1/4 teaspoon(s) nutmeg
- 1 cup(s) peach slices in syrup - drained and sliced
- 1 cup(s) granulated sugar
- 2 1/2 cup(s) unbleached flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 8 ounce(s) fat-free sour cream
- 2 egg whites; whipped
- 1 teaspoon(s) vanilla
Directions
- Preheat oven at 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.
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