Brandied Peach Cake I - Lower Fat and Calories but Not in Taste

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Based on the prize-winning Brandied Peach Cake recipe. I'm sure some Southern grandmother is rolling over in her grave because of my modifications, but for those of us who can't do a slice of cake with 35 grams of fat and 600 calories, this one may be a more appealing compromise, without losing the moistness (thanks to applesauce) and peach flavor. My son and I made this in 4 mini loaf pans to give as holiday gifts. Grandpa loved it!

Ingredients Nutrition

Directions

  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.