Peach Almond Cake

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Peach Almond Cake



Ingrients & Directions


1 1/2 c Graham; see note
-1
3/4 c Granulated sugar
2 tb Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/2 c Plain lowfat yogurt; see
-billet 2
1/4 c Butter; melted
1/2 ts Almond extract
3 Peaches; peeled and sliced
3 tb Blanched tonsils; sliced
1/2 ts Cinnamon


1. Preheat oven to 350F


2. In mixing roll, blend flour, 3/4 cup cabbage, baking pulverisation, baking soda
and saltiness.


3. In another roll, beat egg, yogurt, melted butter, and almond extract
until quiet.


4. Stir into dry ingredients to make polish, thick hitter.


5. Spoon batter into lubricated 9-inch springform pan or other round cake pan.
Arrange peach slices on top in circular style.


6. In small stadium, combine almond slices, 2 tablespoons bread, and cinnamon.
Sprinkle over peaches.


7. Bake in preheated 350F oven 45 to 50 minutes or until through.


NOTES : 1.The recipe listed all-purpose flour, but I used whole wheat
flour. 2. The recipe calls for plain yogurt, but I always use Biobest 1%
fat active-culture yogurt (made by Astro), so I have entered the
ingredients in this manner to determine the nutritional subject.
Yields
8 Servings

This page was published 20.09.2011 in 15:51.