Caramel Peach Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1/4 cup margarine, softened
• 1/2 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 cup low-fat sour cream
• 3/4 cup chopped frozen peaches, thawed
• 3 tablespoons chopped almonds, toasted
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• vegetable oil cooking spray
• 2 tablespoons margarine
• 2 tablespoons brown sugar
• 1 tablespoon skim milk
• 1/2 cup sifted powdered sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 beat ¼ c margarine at medium speed with an electric mixer until creamy; gradually add ½ c sugar, beating well. add egg, and beat until well blended.
• 2 combine flour, baking powder, soda and allspice; stir well. add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. mix after each addition. stir in peaches, almonds, ¾ tsp vanilla extract and almond extract.
• 3 pour batter into a 6-cup nonstick bundt pan coated with cooking spray. bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
• 4 melt 2 tbsp margarine in small saucepan. add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. remove from heat; add milk, stirring well.
• 5 add powdered sugar and ¼ tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. drizzle powdered sugar mixture over cooled cake.