Recipe - Peach Almond Cake

1 One half cup Whole wheat flour; see note
1
Three fourths cup Granulated sugar
2 tablespoon Granulated sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
2 lg Eggs
One half cup Plain lowfat yogurt; see
note 2
One fourth cup Butter; melted
One half teaspoon Almond extract
3 Peaches; peeled and cut or sliced up
3 tablespoon Blanched almonds; cut or sliced up
One half teaspoon Cinnamon

1. Preheat oven to 350F

2. In mixing bowl, blend flour, Three fourths cup sugar, baking powder, baking soda
and salt.

3. In another bowl, beat eggs, yogurt, melted butter, and almond extract
until smooth.

4. Stir into dry ingredients to make smooth, thick batter.

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

6. In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
Sprinkle over peaches.

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

NOTES : 1.The recipe listed allpurpose flour, but I used whole wheat
flour. 2. The recipe calls for plain yogurt, but I always use Biobest 1%
fat activeculture yogurt (made by Astro), so I have entered the
ingredients in this manner to determine the nutritional content.
Recipe by: Johanna Burkhard, The Comfort Food Cookbook, Robert Rose

Posted to EATLF Digest by "ellen@qnetix.ca" ellen@qnetix.ca on Apr 8,
1998