Caramel Peach Cake

18 ingredients
5 steps

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

Directions

  1. 1
    Beat 1/4 c margarine at medium speed with an electric mixer until creamy; gradually add 1/2 c sugar, beating well. Add egg, and beat until well blended.
  2. 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, 3/4 tsp vanilla extract and almond extract.
  3. 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. 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. 5
    Add powdered sugar and 1/4 tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.

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