Recipe by CaliforniaJan
Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat.
Top Review by loof
This cake was yummy! It had a pretty nice texture for being lowfat and baked up nice and fluffy. I felt it needed a little something and will probably add some cinnamon or nutmeg next time. Of course I seved it warm with ice cream - so much for lowfat :) - and it made a nice light dessert - thanks for sharing!
- 1 1⁄2 tablespoons reduced-calorie margarine, melted
- 2 cups peach slices in juice, drained
- 1⁄4 cup reduced-calorie margarine
- 1⁄4 cup sugar
- 2 tablespoons sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
- Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
- Spread evenly over peaches.
- Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.