Brandied Peach Cake I - Lower Fat And Calories But Not In Taste
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- 1 cup dried peaches, chopped
- 1 cup peach brandy
- 1 teaspoon baking soda
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 3 eggs, separated
- 1 teaspoon salt
- 1 cup sugar
- 1/3 cup oil
- 2/3 cup unsweetened applesauce
- 1 cup pecans, chopped
- 1/4 cup sugar
- 1/3 cup low-fat buttermilk
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 2 tablespoons butter
- 2 tablespoons reserved peach brandy
Recipe
- 1 soak peaches in a closed container in the fridge overnight. drain when ready to bake and reserve the brandy for the sauce.
- 2 preheat oven to 350 degrees.
- 3 lightly butter/flour a 9x13 pan or 4 mini loaf pans.
- 4 dissolve baking soda in buttermilk and add vanilla.
- 5 mix flour, spices and baking powder together.
- 6 in standing mixer or larger mixing bowl with electric beater, beat egg yolks; mix with salt, sugar, oil and applesauce. mix buttermilk mixture inches.
- 7 add flour/spice mixture in a bit at a time until well blended on low.
- 8 add pecans and brandied peaches.
- 9 beat egg whites separately and fold in gently to batter.
- 10 pour into 9x13 pan or 4 mini loaf pans.
- 11 set pan(s) on a baking sheet and bake at 350 for 45-55 minutes. cake is done when knife inserted into center comes out almost clean.
- 12 when cake is almost finished baking, assemble ingredients for sauce in saucepan. bring to a boil, stirring slowly frequently, and turn off heat. when cake is finished, pour 2 tbsp of sauce over each mini loaf and allow to absorb, or 1 tbsp sauce over each slice of cake.
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