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    You are in: Home / Recipes / Caramel Peach Cake Recipe
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    Caramel Peach Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    the_cookie_lady's Note:

    From Cooking Light's 1994 Annual Cookbook. This recipe uses frozen peaches, which means you could easily make it in the fall or winter to warm you up without needing fresh ripe peaches. This recipe also makes a caramel-like glaze.

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    Serves: 10



    Units: US | Metric


    1. 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. 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. 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 ¼ 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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    Nutritional Facts for Caramel Peach Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 237.4
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 2.3 g
    Cholesterol 25.9 mg
    Sodium 193.8 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 0.9 g
    Sugars 22.9 g
    Protein 3.0 g

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